Lasagne
Requirements
Ingredients lasagne:
- 1 tablespoon vegetable oil for greasing
- 2 cloves of garlic, finely chopped
- 1 medium-sized onion, finely chopped
- 500 g minced beef
- 15 g dried mixed herbs
- 80 g tomato paste
- 400 g chopped tomatoes
- 1 Knorr® meat stock pot
- 15 g gravy granules (thicken the sauce during cooking)
- 1 packet of dried lasagne sheets
Cheese sauce requirements
- 75 g butter or margarine
- 75 g flour
- 800 ml-1l semi-skimmed milk
- 1 heaped teaspoon dried English mustard powder
- 250 g cheddar cheese, grated
Preparation
Place the garlic, onion, minced meat, mixed herbs, tomato paste, chopped tomatoes, Knorr® stock pot and gravy powder in a large mixing bowl. Stir well and set aside.
Melt the butter or margarine in a pan for the cheese sauce. Make sure that the butter does not become discoloured. Put the heat on low and add the sifted flour. Mix thoroughly with a spatula. Let it cook on low heat, stirring constantly, without colouring, until the roux has become an even mixture. Gradually add the milk to the roux and stir continuously until you have a smooth sauce. Sprinkle with mustard powder and add a touch of salt and pepper. Let it cook on a low heat for another 10 minutes, stirring regularly, until the sauce starts to stick.
Remove the pan from the heat and add half the cheese and stir until the cheese has melted. Grease the inner pan of your Crock-Pot slow-cooker with a little vegetable oil. At the bottom of the slow-cooker, place a layer of vegetable mince sauce and add a couple of large spoonfuls of cheese sauce. Place the lasagne sheets on top. Put another layer of vegetable mince sauce and cheese sauce on top and then another layer of lasagne sheets. Continue like this and finish with a layer of vegetable mince sauce and cheese sauce. Put some grated cheese on top. Cover the slow cooker with the lid and set for 3 to 4 hours on position HIGH.