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Ingredients
Meat sauce:
30 ml butter
30 ml olive oil
200 g rindless streaky bacon, chopped
2 onions, chopped
3 celery sticks, chopped
3 carrots, grated
2 garlic cloves, crushed
800 g lean beef mince
1 x 400 g canned tomatoes, peeled & chopped
1 x 115 g tub tomato paste
2.5 ml ground cinnamon
180 ml good quality red wine
Salt & freshly ground black pepper to taste
30 ml basil, chopped
30 ml oregano, chopped
6 – 9 lasagne sheets (use a brand that doesn’t require precooking) or 2 small eggplants, cut lengthways
To assemble:
2 x 250 ml LANCEWOOD Sauce Delight™ Cheese Sauce
Method
Meat sauce:
Heat the butter and olive oil and fry the bacon, onions, celery, carrots and garlic until golden and soft. Add the mince and break up while frying. Add the tomatoes, tomato paste, cinnamon, red wine, basil, oregano and seasoning. Simmer over low heat for about 20 minutes or until soft and most of the liquid has evaporated.
To assemble:
Use a 25 cm x 20 cm x 6 cm deep ovenproof dish. If using eggplant slices, brush the eggplant slices with olive oil and fry in a hot pan on both sides until golden and just soft. Layer the meat sauce, lasagne sheets or eggplant slices and finally the LANCEWOOD Sauce Delight™ Cheese Sauce. Repeat layers ending with the cheese sauce. Bake in a preheated oven at 180°C for 30 – 35 minutes or until golden and bubbling. Serve with salad.
HINTS & TIPS:
- When frying mince, use a whisk instead of a wooden spoon to easily break up the mince.
- Always use the best quality red wine when cooking – remember the golden rule: If you won’t drink it, don’t cook with it!
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