FREEZE FOR LATER

LASAGNA INGREDIENTS

■ 1 onion, chopped

■ 500g lean beef mince

■ 1 can chopped tomatoes

■ 1 can tomato and onion mix

■ 1 can tomato purée

■ 3t sugar

■ 100g butter

■ 125ml flour

■ 1l milk

■ Salt and pepper

■ Fresh parsley, chopped

■ 250g spinach pasta sheets

■ 100g Cheddar cheese, grated

METHOD

Sauté the onion in olive oil and brown the mince. Add the chopped tomatoes, tomato and onion mix and tomato purée. Season and add the sugar. Leave to simmer. In a separate saucepan melt the butter and add the flour slowly while stirring with a whisk. Then add the milk slowly. Keep stirring over a low heat until the mixture thickens. Add salt, pepper and parsley.

Spread a layer of white sauce onto the bottom of a rectangular oven-proof dish before layering the meat mixture and pasta sheets. Top it off with a layer of white sauce and cheese on the top. Bake for 30 to 40 minutes at 180°C. ●