 Prenzel
Beef Lasagne
INGREDIENTS
- 500g lean beef mince
- 1 diced onion
- 1 Tbsp Prenzel
Garlic Rice Bran Oil
- 1 x 250g packet lasagne noodles
- 1 x 420g can tomato garlic pasta sauce plus
1/2 tin water
- 1 beef stock cube
- 2 tsp chopped fresh herbs e.g. basil, parsley,
oregano
- 1/8 cup of Prenzel
Red Vincon Concentrate made up to 1/4 cup
with water
- Salt and pepper to taste
- 2 Tbsp butter
- 1/3 cup flour
- 1/2 tsp chicken stock
- 1 1/2 cups milk
- 1/4 cup grated cheese
METHOD
Preheat oven to 180°C.
Brown the mince and onion in the oil and then
pour off any excess. Add the pasta sauce and the
extra water.
Crumble the beef stock cube over the mince and
add the fresh herbs, Vincon and salt and pepper.
Simmer for 15-20 minutes over a low heat with
the lid on.
Cook the lasagne as per the packet instructions
and then make a cheese sauce.
Cheese Sauce
Melting the butter in a saucepan, add the flour
and the chicken stock, then add the milk slowly
with a whisk. Keep stirring until the mixture
bubbles, remove from heat and add the cheese.
Leave to rest for 5-10 minutes before assembling
the lasagne.
Use a large ovenproof dish and layer the mince,
lasagne and cheese sauce twice. Finally top with
a little grated cheese, freshly chopped parsley
and a sprinkle of paprika.
Bake for 10 minutes until golden brown on top
and warmed through.
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