Using fresh ingredients, this recipe incorporates a variety of different food groups, making it a tasty and nutritious meal. It freezes well and is great for using up any leftover vegetables.
Ingredients
| 1 Tbsp | Olive oil |
| 500 g | Beef mince (Main) |
| 1 splash | Red wine |
| 1 splash | Worcestershire sauce |
| 1 pinch | Salt & freshly ground pepper, To taste |
| 1 medium | Carrot, finely grated |
| 1 stalk | Celery, finely chopped |
| 1 medium | Onion, finely copped |
| 1 clove | Garlic, crushed |
| 1 leaf | Silverbeet, finely chopped |
| 1 tin | Chopped tomatoes, 400g tin |
| 1 cup | Beef stock |
| 50 g | Butter, melted |
| ½ cup | Flour |
| 3 cups | Milk |
| ¾ cup | Mozzarella cheese, grated |
| 8 pieces | Lasagne sheets (Main) |
| 4 | Cos lettuce leaves, washed |
| 2 | Eggs, Hard boiled |
| 1 rasher | Rindless bacon, Fried and cut into strips |
| 1 handful | Croutons |
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Directions
- Heat Frying pan or wok. Add oil, then fry mince - stirring until browned. Add red wine, Worcestershire sauce, salt & pepper to taste.
- Add carrot, celery, onion, garlic and silver beet. Stir together until well cooked. Add tin of tomatoes & Beef stock. Stir together & set aside.
- Prepare white sauce. Melt Butter, add flour & stir together over low heat. Whisk milk in slowly to avoid lumps. Return to heat, stir continuously until thick & bubbling. Stir in 1/2 of the grated mozzarella cheese.
- Pre heat oven to 180 C. Line a 22x22cm Oven proof dish(or similar size) with 2 sheets lasagne (may have to cut to fit). Spoon over 1/2 of the mince mixture & cover with 2 more sheets lasagne. Pour over 1/2 the white sauce, another 2 sheets lasagne, then cover with rest of mince mixture. Place final 2 sheets of lasagne on top & pour over remaining white sauce. Sprinkle remaining grated mozzarella cheese on top.
- Bake in hot oven for 20-30 minutes until the top is golden & bubbling.
- Serve hot with Caesar Salad; lettuce leaves, hard boiled egg, cooked bacon & croutons. ENJOY!
