Lasagne
•30 oil
•1 Large Onion, , chopped
•500g minced meat
•5ml Robertsons Mixed Dried Herbs
•15ml Robertsons Spice for Mince
•110g tomato paste
•1 Whole Tomatoes, , chopped
•Salt and Pepper to taste
•250g Instant Lasagne Sheets
•grated cheese, to sprinkle
•For the Cheese Sauce:
•60ml margarine
•60ml flour
•625ml milk
•2.5ml Robertsons Nutmeg
•Robertsons Atlantic Sea Salt, and Robertsons White pepper, to taste
•250ml Grated Cheddar Cheese
•1 egg
1.Heat up the oil and fry the onion. Add the minced meat, Robertsons Mixed Herbs, Robertsons Spice for Mince, tomato paste and tomatoes.
2.Stir well and cook slowly until the meat is just cooked through (about 15 minutes).
3.Arrange the meat, pasta and cheese sauce in alternate layers in a greased baking dish.
4.Repeat the layers until all of the ingredients are used up, ending up with a layer of cheese sauce.
5.Allow it to stand for about one hour before cooking.
6.Sprinkle a little cheese on top and bake for 40 minutes in a hot oven (200°C) or until the pasta is cooked through.
7.For the cheese sauce: Melt the margarine, and then stir in the flour. Gradually add the milk, stirring until the sauce thickens.
8.Add Nutmeg, cheese and seasoning and allow to cool slightly. Stir in beaten egg.
