Lasagna
FLAVOURFUL: Lasagna is always hearty & filling FLAVOURFUL: Lasagna is always hearty & filling
Cape Malay Cooking with Fatima Sydow
Ingredients
- 1kg steak mince
- 3 tbsp cooking oil
- 2 onions, chopped finely
- 1 can of peeled and chopped tomatoes
- 2 x 115g of tomato paste
- 5 cloves of garlic, finely chopped
- ½ tsp of Italian herbs
- 1 tsp of dried parsley
- 2 tsp of salt
- 1 tbsp of freshly ground black pepper
- 3 tbsp sugar (very important)
- 1 box of lasagna
White cheese sauce (see recipe)
Method
In a large pot, heat the oil and add the onions, fry for a few minutes until golden brown, then add the garlic, salt, pepper, herbs and tomato in a tin and the paste.
Cook this for 10 minutes, stirring occasionally.
Now add your steak mince and cook for another 10 minutes.
Add a cup of warm water and on medium heat cook mince, stirring occasionally.
After 20 minutes add another cup of warm water and sugar and simmer for 10 minutes.
In the meantime make your white sauce.
Now layer the lasagna dish first with the mince mixture, lasagna sheets, mince mixture, cheese sauce, lasagna sheets, mince mixture, lasagna sheets and remaining cheese sauce on top.
Sprinkle with some cheese and black pepper.
Let the unbaked lasagna dish rest for about 10 minutes before baking.
Bake at 190°C for 40 - 45 minutes.
Allow to set for 15 minutes before serving.
Serve with a crispy green salad.