CLASSIC LASAGNE

Nutrition Tip Choose lean or extra lean mince when cooking this recipe. This will help to control the energy, fat and saturated fat content of the meal Ingredients 30 ml Oil 1 ml Large Onion chopped 500 g Minced Meat 5 ml Robertsons Mixed Dried Herbs 15 ml Robertsons Spice For Mince 110 g Tomato Paste 1 Can Whole Tomatoes chopped Salt and Pepper to taste 250 g Instant Lasagne Sheets Grated Cheese to sprinkle For Cheese Sauce: 60 ml Margarine 60 ml Flour 625 ml Milk 2.5 ml Robertsons Nutmeg Robertsons Atlantic Sea Salt and Robertsons White pepper to taste 250 ml Grated Cheddar Cheese 1 Egg Instructions 1. Heat the oil and fry onion. Add the minced meat, herbs, Spice for Mince , tomato paste and tomatoes. 2. Stir well and cook slowly until meat is just cooked (about 15 minutes). 3. Arrange the meat, pasta and cheese sauce (see below) in alternate layers in a greased baking dish. 4. Repeat the layers until all the ingredients are used up, ending with a layer of cheese sauce. 5. Allow to stand for about 1 hour before cooking. 6. Sprinkle a little cheese on top and bake for 40 minutes in a hot oven (200°C) or until pasta is cooked through. 7. Cheese Sauce: Melt margarine, and then stir in the flour. Gradually add the milk, stirring until sauce thickens. 8. Add Nutmeg, cheese and seasoning and allow to cool slightly. Stir in beaten egg.

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