Minced beef dish

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Name: Lasagne
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 2 tablespoons Olive oil; 1 Onion Chopped; 3 Cloves Garlic Crushed; 500 Grams Beef mince; 100 Grams Mushrooms Sliced; 2 400 grams Tomatoes Chopped; 1 Cup Tomato purée; 1 Teaspoon Oregano; 1/2 Teaspoon Basil; 1 Teaspoon Sugar; Salt & Pepper To taste; 50 grams Butter; 3 tablespoons Flour; 1 1/2 cups Milk; 3/4 Cup Cheese Grated; Salt and pepper to taste; Instant lasagna

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INGREDIENTS

2 tablespoons Olive oil
1 Onion ; Chopped
3 Cloves Garlic ; Crushed
500 Grams Beef mince
100 Grams Mushrooms ; Sliced
2 400 grams Tomatoes ; Chopped
1 Cup Tomato purée
1 Teaspoon Oregano
1/2 Teaspoon Basil
1 Teaspoon Sugar
Salt & Pepper ; To taste
Cheese Sauce
50 grams Butter
3 tablespoons Flour
1 1/2 cups Milk
3/4 Cup Cheese ; Grated
Salt and pepper to taste
Instant lasagna

Servings

INSTRUCTIONS

Meat Sauce

Heat oil in a large frying pan. Add onion & garlic. Cook until onion is golden. Increase heat. Add meat and brown well. Add mushrooms, tomatoes in juice, tomato purée, oregano, basil and sugar. Stir. Bring to the boil then reduce heat and simmer gently for 20 minutes or until meat mixture has thickened slightly, stirring occasionally. Season with salt & pepper to taste. Seaside to cool.

Cheese Sauce

Melt butter in a saucepan. Add flour and cook until frothy. Gradually add milk, stirring constantly until mixture boils and thickens. Remove from heat. Stir in cheese. Season with salt and pepper to taste. Cover with lid or plastic wrap to prevent a skin forming. Set aside until cool.

Pour 1/2 cup of meat sauce into lightly greased baking dish. Alternate layers of lasagne, meat and cheese sauce, ending with cheese sauce layer (allow 4 layers). Sprinkle with grated cheese, bake in oven for 35-40 minutes or until cooked through. Let stand for 5 minutes before serving.

Hint: make sure lasagna sheets are completely covered.

NOTES

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Lasagne

2 tablespoons Olive oil
1 Onion Chopped
3 Cloves Garlic Crushed
500 Grams Beef mince
100 Grams Mushrooms Sliced
2 400 grams Tomatoes Chopped
1 Cup Tomato purée
1 Teaspoon Oregano
1/2 Teaspoon Basil
1 Teaspoon Sugar
 Salt & Pepper To taste
 Cheese Sauce
50 grams Butter
3 tablespoons Flour
1 1/2 cups Milk
3/4 Cup Cheese Grated
 Salt and pepper to taste
 Instant lasagna

Meat Sauce
Heat oil in a large frying pan.  Add onion & garlic.  Cook until onion is golden.  Increase heat.  Add meat and brown well.  Add mushrooms, tomatoes in juice, tomato purée, oregano, basil and sugar.  Stir.  Bring to the boil then reduce heat and simmer gently for 20 minutes or until meat mixture has thickened slightly, stirring occasionally.  Season with salt & pepper to taste.  Seaside to cool.
Cheese Sauce
Melt butter in a saucepan.  Add flour and cook until frothy.  Gradually add milk, stirring constantly until mixture boils and thickens.  Remove from heat.  Stir in cheese.  Season with salt and pepper to taste.  Cover with lid or plastic wrap to prevent a skin forming. Set aside until cool.
Pour 1/2 cup of meat sauce into lightly greased baking dish.  Alternate layers of lasagne, meat and cheese sauce, ending with cheese sauce layer (allow 4 layers). Sprinkle with grated cheese, bake in oven for 35-40 minutes or until cooked through.  Let stand for 5 minutes before serving.

Hint:  make sure lasagna sheets are completely covered.

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Nutrition

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Serving Size: 1 Serving (253g)
Recipe Makes: 6 Servings

Calories: 450
Calories from Fat: 305 (68%)

Amt Per Serving		% DV

	Total Fat 33.9g	45 %
	Saturated Fat 16.6g	83 %
	Monounsaturated Fat 12.5g
	Polyunsanturated Fat 1.2g
Cholesterol 105mg		32 %
Sodium 359.7mg		12 %
Potassium 571.7mg		15 %
Total Carbohydrate 13.4g		4 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 11.9g
Protein 23.2g		33 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 450

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