Recipe

Best Of Both Worlds Lasagne Recipe

Add Step-by-Step Photos	Danny / All my dishes 1 year, 10 months ago A slight variation that takes the best bits from a vegetarian lasagne and ads it to the traditional beef version - it tastes even better when pre-prepared and re-heated the next day as all of the flavours get a chance to meet each other and make friends.... More Prep:30m Cook:120m Servings:8	Danny
	variation favourite

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cheryilyn

Ingredients

1 large red onion diced

2 large cloves of garlic chopped finely

750g of premium beef mince

2 400g tins of diced tomatoes

15 small mushrooms chopped in half

2 tbs oregano

2 tbs basil

large pinch of salt and pepper

1/4 cup of tomato sauce (ketchup)

1 slosh of soy sauce

1 slosh of Worcestershire sauce

1 small tin/tub of tomato paste

Beef stock or water

2 tbs butter

2 tbs plain flour

2 cups of milk

1/2 cup finely chopped parsley

500g instant lasagne sheets

500g shredded mozzarella cheese

150g parmesan cheese

2 tsp paprika

6 large silver-beet leaves (or equivalent of spinach) stalks cut out

Directions

Fry onion and garlic in a large high frying pan

Once softened add meat and stir through till brown

Add mushrooms, tinned tomato, herbs, sauces and paste and mix well

Add beef stock or water if required to keep sauce at the desired consistency

Simmer for at least 30 minutes (but the longer the better up to 2 hours!)

Stir occasionally, make sure it doesn't stick to the pan and add stock or water as required

When ready take of the heat to stand for 10 minutes

For the béchamel sauce, put butter and flour in a medium saucepan and mix together until bubbling for about 1 minute (don't let it burn)

Add all the milk at once and whisk thoroughly until it thickens then add the parsley

Blanch the silver-beet (or spinach) in boiling water for 1-2 minutes then drain

In a large deep pan put 1 layer of pasta sheets, beef sauce, béchamel (white) sauce, mozzarella and silver-beet - repeat for 3 layers finishing with pasta, beef sauce, béchamel, mozzarella, parmesan and dust with paprika

Bake in the oven for 25 minutes at 180C

For best results this should all be done the day before serving. Let cool for 30 minutes, store in the fridge, then reheat for 30 minutes at 160C when you are ready to serve

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