Ingredients
500g Lamb Mince
250g Lasagne Sheets
1 Tin Chopped Tomato with Garlic
1 Tspn Italian Seasoning
1 Tblspn Tomato Puree
2 Packets Cheese Sauce Mix
1 Pint Milk
2 Medium Sized Mushrooms
200g Mature Cheddar Cheese
Method
1. Fry the lamb mince until not pink - but not browned.
2. Chop mushrooms fine and add to mince.
3. Add Italian Seasoning (or any herbs you like to taste)
4. Add Tomato Puree and tinned tomato
5. Simmer for a few minutes until liquid reduced and reserve.
6. Check seasoning, add a little salt to taste.
7. Cook pasta sheets in boiling salted water for 6 minutes (slightly undercooked) and drain.
8. Meanwhile, make Cheese sauce as directed on packet, using milk, and add half the cheese.
***At this point you should have lamb, cheese sauce and pasta ready to assemble the lasagne.***
9. Place a layer of lamb in an ovenproof glass dish.
10. On top of this goes a single layer of pasta, followed by 1/3 of the cheese sauce.
11. Then another layer of lamb mince, then pasta, then cheese sauce.
12. Finally a third layer of lamb, pasta and top with cheese sauce.
13. Finish dish with sprinkle of remaining cheese on top, brown in oven for 30 minutes at 150C.
14. Serve with local vegetables and / or chips.
