Ingredients
- 60 ml Oil
- 1 cup liquid beef stock
- 750g mince meat
- 1 chopped onion
- 1 teaspoon garlic
- 2 tablespoons of tomato paste
- 2 tablespoons paprika
- 2 tablespoons BBQ spice
- Black pepper and salt
- Lasagne sheets
- 2 cups cooked creamy spinach
WHITE SAUCE:
- 5 tablespoons Butter
- 4 tablespoons cake Flour
- 2 x tins of evaporated Milk
- Salt
- 2 cups of grated cheddar cheese
Method
- In a large saucepan, fry onion and garlic in oil until translucent.
- Add mince, salt, paprika, BBQ spice, black pepper, and fry until lightly browned.
- Stir in tomato paste and beef stock. Bring to the boil, then simmer, covered, for 15 minutes and remove from heat.
CHEESE SAUCE:
- Melt butter in a saucepan on medium heat.
- Stir in flour to form a paste.
- Gradually add evaporated milk, whisking continuously until the mixture is smooth and thickened. Season to taste.
- Add grated cheddar cheese and remove from heat.
- Preheat oven to 180°C.
- In a greased oven dish, layer white sauce, then lasagne sheets, then meat sauce, and creamy spinach in single layers.
- Continue layering in this order, finishing with white sauce.
- Sprinkle grated cheddar cheese.
- Bake for 30 minutes. Allow to cool for 5 minutes before serving.
