Preparation time: 15 min
Cooking time: 2 hours
Serves 8-10
You will need
BOLOGNAISE SAUCE
15 ml (1 tbsp) oil
2 onions, chopped
2 cloves garlic, crushed
3 stalks celery, chopped
4 carrots, scraped and grated
300 g extra-lean beef mince
2-3 tins (410 g each) tomatoes
300 g spinach (stems removed), finely chopped
4 x 60 g sachets tomato paste
30 ml (2 tbsp) chopped basil
5ml (1 tsp) fresh marjoram or oregano
15-30 ml (1-2 tbsp) sugar
salt and pepper
125 ml (½ cup) red wine or chicken stock
WHITE SAUCE
15 ml (1 tbsp) low-fat margarine
60 ml (¼ cup) cake flour
500 ml (2 cups) low-fat milk
pinch mustard powder (optional)
salt and pepper
160 ml (? cup) low-fat medium cheese such as 10 per cent Cheddar, Elite or Edam
TO ASSEMBLE
¾packet (400 g) spinach lasagne sheets or wide ribbon noodles, cooked
Method
1. Preheat the oven to 180°C. 2. Grease an ovenproof dish. 3. Heat the oil and stir-fry the onions, garlic, celery and carrots in a fairly large pan until soft. Add the mince and stir-fry until done but not browned. Use a fork to break up any lumps. 4. Add the remaining ingredients, bring the mixture to the boil, reduce the heat and simmer for 1 to 2 hours or until the sauce is fragrant.5. WHITE SAUCE Melt the margarine and add the flour, stirring until smooth. Slowly add the milk, stirring continuously. Bring to the boil and season with mustard, salt and pepper. Stir in half the cheese. 6. PASTA Plunge the lasagne sheets into boiling water. 7. TO ASSEMBLE Spread a little of the meat sauce in the bottom of an ovenproof dish. Arrange a layer of lasagne sheets on top. Repeat the layers, ending with a layer of lasagne. Pour over the white sauce and sprinkle the remaining cheese on top. Bake for about 20 minutes or until well done. Serve with a green salad or roasted veggies.
