Main Course

Move! Stokvel - - Food -

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.

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