A classic often loved dish. :)

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Ingredients

Pasta
2 packs instant lasagne sheets

Meat sauce
1 400g tin tomatoes chopped up
2tbs BBQ sauce
500ml jar of basic tomato pasta sauce
Salt and Pepper to taste
500g mince (lamb or beef)
500g mince (sausage)
1kg defrosted bag of mixed winter frozen veg (cauliflower, broccoli, beans and carrot).
1 400g tin cauliflower (or other veg of your choice)
2 cloves of crushed garlic or equivalent minced garlic or dry garlic
1 onion cut finely (optional)
Oil for frying
Italian herbs of your choice

Cheese sauce
I cheat here and use instant cheese sauce. I use 3 -5 packets making 1 cup at a time as needed. (You can make your own homemade cheese sauce if you wish. It takes 3-5 cups of sauce for a large lasagne. See recipe at end of page if you don’t want to use instant sauce mix.)

Topping
1 ½ cups Grated tasty or mozzarella cheese
Parmesan cheese to taste (about 2 tbspns)

Method

Meat Sauce
 In a blender finely blend the tinned cauliflower and defrosted frozen veg, add the BBQ sauce to help it blend if a little liquid is needed it depends on your blender. (Mashing and or chopping the veg as fine as you can for those with out a blender)

 Put 1 tbspn of oil in a deep frying pan or large saucepan. Brown the two different minces, garlic and onion making sure to break up any lumps as it cooks.

 Add mixed blended veg and let them cook through for three minutes mixing them in with the mince.

 Add the tin tomatoes, herbs, pasta sauce, salt and pepper.

 Allow to boil then turn down the heat and simmer for fifteen minutes stirring occasionally add a little water if the sauce seems too dry (up to a cup is fine as the pasta will absorb it).

 Let cool as you prepare the cheese sauce.

Cheese Sauce
Follow the directions on the pack making 3 cup full’s to start with. (see recipe below if you don’t want to use instant sauce mix)

PUTTING IT ALL TOGETHER (have everything handy to where you are working)

In a lightly greased (or lined) lasagne tray or deep rectangular casserole dish.

Firstly put several spoonfuls of the Meat Sauce to thinly cover the base.
Secondly arrange a layer of instant lasagne sheets over the meat sauce.
Thirdly cover the lasagne sheets with a thin layer of cheese sauce.
Repeat this sequence (meat sauce, lasagne sheets then cheese sauce) until the level is just below the top of the tray with the last layer being the cheese sauce
Top with grated cheese and sprinkle over with parmesan cheese.

Bake at 180ºC for 40 minutes or until the cheese has browned.


Alternatives
Try replacing the 1 kg of minced meats with several tins of well drained tuna and extra minced vegetables.
For a vegetarian version use 2kg of minced or finely chopped vegetables instead of meat.
The above meat sauce can also be used as a bolognaise sauce




Basic Cheese Sauce (double the quantities for above lasagne recipe)

Ingredients:
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground black or white pepper
1 1/2 cups milk
1 cup grated cheese (tasty or cheddar)

Method:
Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended. Serve with pasta or vegetables.
Makes 2 cups.

Allergy warning – recipe contains dairy products