INGREDIENTS
- 1 Tbsp Olive oil
- 500g beef mince
- 1 onion, diced
- 1 carrot, grated
- 2 sticks celery, finely chopped
- 800g tin tomato, diced
- 2 Tbsp Tomato Paste
- 1 Tbsp Balsamic Vinegar
- 1 tbsp oregano
- Salt and pepper
- 8 instant lasagne sheets
- 300g spinach
- 1/2 cup parmesan cheese, grated
- 75g butter (white sauce)
- 3 Tbsp plain flour (white sauce)
- 500mL milk (white sauce)
- 1 cup cheddar, grated (white sauce)
DIRECTIONS
- Preheat the oven to 200C. Heat oil in a large saucepan. Add in the onion, carrot and celery to the pan and fry on high heat for 3mins until it begins to soften. Add in the mince and cook for a few minutes until it begins to brown. Stir through the tin tomatoes, oregano, tomato paste, balsamic vinegar, salt and pepper. Bring to the boil and then reduce to a simmer for 10-15min until it starts to thicken.
- Meanwhile prepare the white sauce. Melt the butter in a saucepan on low heat. Then add in the flour and stir to combine. Slowly whisk in the milk, then allow to simmer for 10mins until it begins to thicken. It should coat the back of a spoon. Finally season with salt and pepper and stir through the cheddar. Remove from heat.
- Place spinach in a microwavable dish and microwave for 2mins to wilt.
- To assemble the lasagne: Spoon a small about of mince over the base of a lasagne dish. Top with lasagne sheets. Spread over 1/3 mince mixture and then spread over 1/3 white sauce then top with 1/3 spinach. Top with more lasagne sheets and repeat until all ingredients have been used up. Then top with parmesan cheese. Bake in the oven for 40mins. If it is looking to golden on top, add alfoil to the top for the last 10mins to finish cooking.