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BEEF AND LENTIL LASAGNA

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INGREDIENTS:

White sauce

  • 48 ml Golden Cloud Cake Flour
  • 48 ml butter
  • 1200 ml milk
  • 600 ml Cheddar cheese
  • Salt and pepper

Filling

  • 80 g All Gold Tomato Paste
  • 1 can KOO Lentils, drained
  • 1 red pepper, diced
  • 2 onions, chopped
  • 8 ml black pepper, freshly ground
  • 6 garlic cloves, chopped
  • 1 bunch parsley, chopped
  • 72 ml Olive Oil
  • 1 green pepper, diced
  • 600 ml chicken stock
  • 1.6 kg beef mince
  • 100 ml Parmesan cheese
  • 1 yellow pepper, diced
  • 32 ml mixed herbs
  • 24 ml sweet basil
  • 16 ml barbeque spice
  • Fattis and Monis lasagna sheets

KITCHEN GADGETS:

Pot, Baking dish, Whisk

METHOD:

  1. Preheat oven to 180°C and grease a large casserole dish.

Filling

  1. Heat oil in a large pan and fry the onion and garlic for 2 min, until fragrant.
  2. Stir in the peppers and then add the mince in batched, stirring until browned.
  3. Add the herbs, spices and black pepper, stir in the tomato paste, canned tomatoes, lentils and chicken stock. Reduce the heat and allow simmering for 30 minutes or until cooked, thickened and flavoursome.
  4. Stir in some Parmesan and set aside.

White sauce

  1. Heat butter in a pot until melted. Remove from heat and stir in flour to make a paste.
  2. Add the milk and whisk until smooth. Return to the heat and bring to boil, stirring continuously. Remove from the heat and stir in 200ml Cheddar cheese.

Assembly

  1. Spread a layer of white sauce at the bottom of the casserole/baking dish, followed by lasagna sheets, ending with the mince mixture.
  2. Repeat the layers ending with the white sauce.
  3. Sprinkle the remaining cheese and chopped parsley over the top.
  4. Bake in the oven for 30 minutes until the cheese has melted and lasagne sheets are cooked. Remove from the heat and allow to cool slightly.

Source: www.koo.co.za

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