Ingredients
The following ingredients have 6 Servings
- 1 tbs oil
- 1 onion, finely sliced
- 2 cloves garlic, finely diced
- 500g lean beef mince
- 20g Danish salami, finely diced
- 2 tsp mixed herbs (if you have thyme, basil, sage or parsley use fresh)
- 800g tin crushed tomatoes
- 1 tsp salt
- 1 tsp sugar
- 3.5 tbs tomato paste
- 2 tbs butter
- 4 tbs plain flour
- 2 cup milk
- salt and pepper (to taste)
- 125 g cheese (grated)
- 1 tbs parmesan cheese (grated)
- 1 pinch nutmeg
- 250 g lasagne sheets
- 1/2 cup cream (fresh)
- 3 clove garlic (peeled,whole)
Instruction
- Heat oil in large heavy based pan and gently fry onion and garlic for 5 min, add mince and then salami and herbs. Fry over medium heat, stirring until meat browns, and onion and garlic are transparent.
- Add tomatoes, salt, sugar and tomato paste, mix well.
- Add another 2 to 3 whole cloves of garlic, cover and simmer for 1 hour, stirring occasionally.
- To make the bechamel, melt butter in medium saucepan and stir in flour. Over medium heat, gradually stir in milk (the heat helps to reduce lumps) until mixture is smooth.
- Mix in salt and pepper and cheeses. Stir constantly until sauce thickens and starts to bubble and add a dash of nutmeg.
- To make it quicker if using packet sheets, place sheets in some boiling water (with a drop of oil as so they won't stick together ) and let them boil for 3 to 4 mins then place in a dish of cold water before assembly.
- Preheat oven to 200°C.
- Line a greased baking dish with a layer of lasagne sheets, then spread 1/3 meat sauce, bechamel sauce and cover with another layer of lasagna sheets.
- Repeat until you finish with cheesey bechamel sauce. Sprinkle with extra grated cheese and parmesan, cook in the oven for 35 minutes.
- Remove and add 1/2 cup of cream over the top of the lasagna, lower heat to 150°C and cook for a further 15 mins. Then let it stand for 10 minutes before serving.
