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Lasagne
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Instructions
  1. Ingredients: 9 sheeets instant lasagne pasta 60g grated mature Cheddar 2 tb sp. grated Parmezan cheese MEAT AND MUSHROOM SAUCE 2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, crushed 2 rashers bakon, chopped 125g button mushrooms, sliced 500g lean beef mince 440g canned tomatoes, undrained and mashed 125mL red wine 1/2 teaspoon dried basil 1/2 easpoon dried oregano 1 teaspoon sugar SPINACH CHEESE SAUCE 30g butter 2 tb sp. flour 250g milk 80g grated mature Cheddar 250g frozen spinach, thawed and drained freshly ground black pepper
  2. Directions: To make sauce, heat oil in a frying pan and cook onion, garlic, bacon and mushrooms for 2 - 3 minutes, or until the onion is soft. Add mince to pan and cook for 4 - 5 minutes, or until meat browns. Combine tomatoes, wine, basil, oregano and sugar and pour into pan with mince mixture and bring to the boil. Reduce heat, cover and simmer for 45 minutes, or until sauce thickens. Remove pan from heat and stir in cheese and spinach. Season with black pepper. To assamble lasagne, spread one-third of cheese sauce of a base of lightly greased 18/28cm shallow ovenproof dish. Top with three lasagne sheets, spread half the meat sauce over, then with third of a spinach - cheese sauce. Top with another three lasagne sheets and ramaining meat sauce. Place remaining lasagne sheets over meat sauce and top with remaining meat sauce. Combine Cheddar and Parmezan cheese and sprinkle over lasagne. Bake for 40 minutes, or until golden.
Recipe Notes

Source: Old CookShare. Recipe ID: 1984

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