BBQ Lasagne
Servings 8
Difficulty Intermediate
Total Time 3 hours COOK MODE
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INGREDIENTS
- 3 Tbsp (45ml) sunflower oil
- 2 onions, chopped
- 1 kg beef mince
- 2 cloves garlic, crushed
- 2 x 400g cans
Rhodes Quality Chopped & Peeled Tomatoes - 50g
Rhodes Quality Tomato Paste - 1 Tbsp (15ml) Hinds Spices Paprika
- 1 Tbsp (15ml) Hinds Spices French Herbs
- 2 tsp (10ml) Hinds Spices Cayenne Pepper
- 1 Tbsp (15ml) Hinds Spices BBQ Spice
- 1 cup (250ml) beef stock
- Salt & pepper for seasoning
- 50g butter
- 50g flour
- 3 cups (500ml) milk
- 2 tsp (10ml) salt
- 12 lasagne sheets
- 1 cup (250ml) cheese, grated
- 2 tsp (10ml) Hinds Spices French Herbs to garnish
METHOD
Cook the mince:
- Heat the oil in a medium sized pot, fry the onions for 5 minutes. Add the mince and garlic and cook for 5 – 10 minutes, until all the mince is browned.
- Add the Rhodes Quality Chopped & Peeled Tomatoes, Rhodes Quality Tomato Paste, the Hinds Spices and beef stock.
- Season with salt and pepper and simmer on a low heat for 60 minutes
Make the white sauce:
- Melt the butter in a saucepan, add the flour and cook for 1 minute over a low heat.
- Whisk in the milk slowly, stirring continuously until the mixture comes to a gentle simmer and has thickened.
- Stir in the cheese and season with salt.
To assemble:
- Place a little sauce at the base of a large oven-proof dish.
- Top with lasagne sheets and half the mince.
- Cover with the sauce and repeat.
- Top with grated cheese and Hinds Spices French Herbs, bake for 45 minutes.