1 box lasagna sheets
400 g lean beef/lamb mincemeat
2 tbsp olive oil
1 medium chopped onion
2 cloves minced garlic
2 sticks celery chopped fine
1 grated carrot
250 g chopped mushrooms
2 x 410 g tins diced tomatoes
2 cups passata sauce
3 tbsp tomato puree
1 tsp honey for the acid of the tomato
1 tbsp paprika spice
1½ tsp oregano
1½ tsp Italian herbs
1 tsp thyme
1tsp cayenne pepper
In a saucepan add oil saute onion, celery, garlic, carrot until onion is tender, add chopped mushrooms saute for a further 2 mins.
Add mincemeat breaking it up with a fork until redness disappears.
Add seasoning, tomato paste, passata sauce and diced tomatoes. Add honey.
Continue cooking for 15 to 20 mins or until most of liquid has cooked away.
Adjust seasoning Set aside.
Bechamel Cheese Sauce
1/3 cup flour
4 tbsp butter
+- 500 ml milk you may need more to get the sauce to your consistency
1 cup sour cream
1/2 cup grated cheddar cheese + extra for topping
Salt, pepper, paprika
In a saucepan melt butter and stir in flour to form a paste.
Simmer for 2 mins then gradually add your milk stirring continuously until sauce thickens to your satisfaction.
Season to taste. Cook sauce for 5 minutes.
Remove from heat stir in sour cream and cheese until smooth.
In a greased rectangular oven dish 33 x 24 cm place some meat sauce on the bottom, add lasagna sheets.
Pour over some cheese sauce covering lasagna sheets well then repeat your layering process 3 times ending with cheese sauce. Sprinkle additional cheddar cheese and a sprinkle of oregano on top. Bake for 25 to 30 mins in preheated 180° oven until brown. Leave lasagne to stand for 10 mins before serving. Serve with green salad and garlic bread.
Prepared, tried and tested by: Gail Haselsteiner