Tomato Beef Lasagne
250g packet instant lasagne sheets
12 Bega Cheese Slices
3 tbsp grated Parmesan cheese
1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
2 tsp dried oregano leaves
500g minced steak
425g can peeled, sliced or crushed tomatoes
2 medium carrots, chopped
1 cup beef stock
3 tbsp tomato paste
1 tablespoon flour
1½ cups milk
Salt, pepper and nutmeg to taste
Tossed salad, to serve
Preheat oven to 180C.
For meat sauce: heat olive oil in saucepan, add onion, garlic, oregano and minced steak, stir
over high heat until mince changes colour. Stir in next 4 ingredients, reduce heat and simmer
For white sauce: melt butter in saucepan, stir in flour and cook for 1 minute. Pour in milk and
add seasonings. Stir constantly until sauce thickens and boils.
To assemble: spoon a thin layer of meat sauce into a 25 cm x 30 cm lasagne dish, cover with
a layer of lasagne sheets, white sauce and 4 Super Slices. Repeat layers finishing with meat
sauce, remaining cheese slices and parmesan cheese.
Bake in preheated oven for 45 minutes or until lasagne sheets are soft when tested with a
knife. Stand for 10 minutes before serving. Serve with a tossed salad.