INGREDIENTS
500 g (2 boxes) lasagne sheets
MINCE LAYER
enough CLOVER Farmstyle butter
2 onions, chopped
3 celery sticks, chopped
30 ml (2 tbsp) fresh parsley, chopped
700 g beef mince
2 carrots, roughly grated
820 g (410 g x 2 cans) chopped tomatoes
125 ml (½ cup) red wine
100 g (50 g x 2 cans) tomato paste
10 ml (2 tsp) Worcester sauce
2,5 ml (½ tsp) salt
1 ml black pepper
30 ml (2 tbsp) sugar
extra CLOVER Farmstyle butter
CHEESE SAUCE
80 g CLOVER Farmstyle butter
80 ml (1/3 cup) cake flour
750 ml (3 cups) warm CLOVER full cream milk
2,5 ml (½ tsp) salt
pinch of red pepper
375 ml (1½
Method
Preheat the oven to 180 °C.
Melt enough butter and fry onion, celery and parsley until the onion is tender.
Add the mince and fry. Break up the mince when it is done.
Add the carrots, tomatoes, red wine, tomato paste, Worcester sauce, salt, pepper and sugar.
Let it simmer over medium heat for 20 minutes with the lid off so that the fluid can evaporate.
Grease a deep oven dish of about 32 cm x 22 cm well with butter.
CHEESE SAUCE
Melt the butter and the cake flour together in a saucepan.
Pour a bit of warm milk into the mixture while beating it with a whisk.
Keep on stirring until all the milk has been added.
Let it boil for 2 to 3 minutes until the white sauce has thickened.
Remove from the stove.
Add the salt, red pepper and 250 ml (1 cup) of grated cheese.
Spread a little of the cheese sauce over the base of a greased oven dish.
Place a layer of lasagne sheets on top of the cheese sauce.
Spoon 1/3 of the mince mixture on top, followed by another layer of lasagne sheets and cheese sauce.
Repeat twice so that the lasagne has three layers of mince.
Sprinkle the remaining cheddar cheese on top and bake for 40 minutes, or until a testing skewer easily penetrates the lasagne sheets.
Serve hot with a side salad.
