Luyandas Ultimate Lasagna

Ingredients

FOR MEATY SAUCE

Olive oil, for frying

500g lean beef mince

200g pork mince

2 onions, chopped

1 red pepper, chopped

2 garlic cloves, chopped

2 carrots, grated

1 tsp cajun creole rub

2 tsp Robertson Barbercue spice

3 Tomatoes, chopped ( or use 1 can)

200ml beef stock

125ml red wine ( use any)

1 bouquet garni

1 Tbsp Tomato paste

1 Tbsp brown sugar

For white sauce

4 Tbsp butter

4 Tbsp flour

1 litre milk

1 cup grated mozzarella cheese

FOR LASAGNA

Grated Cheddar Cheese

Chopped parsley

Lasagne sheets

Directions 

FOR MEATY SAUCE

Heat oil in a large saucepan, add onion, carrots, garlic and pepper and stir for about 5 minutes or until onion is soft.

Add both minces, season with barbecue spice, cajun creole rub and stir continuously until evenly browned

Add tomatoes, wine, beef stock, sugar, tomato paste and bouquet garni to the mince, lower heat and leave to simmer for 1 hr – 1hr 30 min, until reduced and mince is soft

FOR THE WHITE SAUCE

Melt butter in a saucepan

Add flour and stir continuously until paste forms and then gradually start adding milk, slowly, continuing to stir while the sauce thickens.

Once sauce has thickened add cheese and season with salt and pepper

FOR LASAGNA

Preheat oven to about 150 degrees

Start layering an oven proof dish with the mince sauce, then add a layer of pasta sheets, and top with white sauce. Continue the process until the oven dish is full.

Sprinkle the Cheddar Cheese and bake for 45 minutes.

Increase heat to 200 degrees and cook for a further 15 minutes.

Remove, garnish with chopped parsley and serve