CORNED BEEF AND LENTIL LASAGNE Serves: 4 Prep Time: 45 mins

Ingredients

3 T sunflower oil

1 onion, finely chopped 1 clove garlic, crushed

2 sprigs origanum, chopped 2 x 400 g cans corned beef 2 tsps BBQ spice

3 T tomato paste

1 tsp brown sugar

2 cups lentils, cooked

1 cup beef stock

6 T butter

6 T flour

1 1/2 cups milk

Salt and freshly ground black pepper to taste

2 cups grated cheese

150 g lasagne sheets

Method

1. Preheat oven to 200°C. In a large frying pan, heat oil and sauté onion and garlic for about 3 minutes until soft and translucent. Add origanum and fry, stirring for another minute. Add corned beef, stir until broken into smaller lumps (it doesn't have to be smooth) and season with BBQ spice. Add tomato paste and sugar, stir to combine for about 3 minutes.

2. Add lentils and beef stock, and cook together for about 5 minutes.

3. In a large saucepan, melt butter on low heat, then add flour and stir to combine until smooth. Season with salt and black pepper, stir and cook for 2 minutes. Increase heat to medium, then pour in milk a cup at a time, stirring quickly to prevent lumps forming, cook until smooth and shiny. Add 1/2 cup cheese, stir to combine, and reduce heat back to low.

4. In a lasagne dish, coat bottom with a little layer of cheese sauce, place lasagne sheets to cover bottom, then a thick layer of beef mixture, smoothen it level, then a layer of cheese sauce. Repeat layers until baking dish is filled to top. Sprinkle with cheese. 5. Place dish in the middle rack of the oven and bake for 30 minutes until cheese has melted and started to brown. Remove and set aside to cool before serving.