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INGREDIENT:
- 1kg Ground beef mince
- 1 tbsp olive oil
- 1 tsp paprika
- 1tsp oregano
- 1 tsp beef stock
- 1 tbsp Worceshire sauce
- 1 onion, finely chopped
- 1 clove of garlic, crushed
- 1 cup cheddar cheese
- 2 cups mozzarella cheese
- 1 tbsp tomato paste
- 2 tbsp cook in sauce capemalay
- Salt and pepper, to taste
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cheese sauce
- 2 tbsp plain flour
- 2 tbsp butter
- 2 cups milk
- Salt and pepper, to taste
- ¼ cup mozzarella cheese
- 250g lasagna sheets
METHOD:
Preheat oven to 180ºC.
Heat oil in a saucepan. Add onion, garlic, spices cook until soft. Add beef mince, cook until brown.
Stir in tomato paste, capemalay sauce, Worceshire sauce and beef stock. Season with salt, pepper. Cover and simmer gently for 20 minutes, stirring occasionally.
To make the cheese sauce, melt butter in a separate saucepan, stir in flour and cook for 2 minutes over medium heat.
Remove from heat and gradually stir in the milk. Return to heat, and continue to stir until thick and smooth.
Season with salt, pepper and add mozzarella cheese, stirring over low heat until cheese melts.
To assemble the lasagna, pour ½ cup of the meat sauce into a lightly greased baking dish. Alternate layers of lasagna, meat and cheese sauce, ending with cheese sauce layer.
Sprinkle with grated mozarella cheese and bake for 20-25 minutes or until cooked through.