garlic ■ 500g beef mince ■ 1 can (410g) chopped tomatoes ■ 65ml (¼ cup) dry red wine or beef stock ■ 5ml (1 teaspoon) mixed herbs ■ Salt and pepper
Preheat oven to 180°C. Brush melted margarine on a round or rectangular ovenproof dish and line with lasagne. Set aside. For the cheese sauce: Melt butter or margarine in a frying pan, add flour and cook for one minute. Gradually add milk while stirring until mixture is smooth. Return pan to the heat stirring constantly over medium heat until the sauce boils and thickens. Remove from heat, add cheese, salt and pepper and stir until well combined. For the meat mixture: Heat oil in a large pan, add onion and garlic and fry until soft. Add mince and brown it lightly. Add the remaining ingredients and bring to a boil. Reduce heat and let it simmer gently for 20 minutes. To assemble: Spoon a third of the meat mixture over the lasagne sheets, cover with a third of the cheese sauce, arrange lasagne sheets over sauce, continue layering, ending with lasagne sheets. Sprinkle with cheddar and mozzarella cheese, pour cream over and bake in oven for 35 to 40 minutes.
Move! stokvel tip You don’t have to cook the lasagne sheets, just use them as they are. They will cook in the 40 minutes in the oven.