When I made it yesterday, I also had some mushrooms that needed using up so they were added at the same time as the red capsicum. We had leftovers today for lunch and the flavour was out of this world. I think it should be a rule that lasagne is always made the day before it is eaten. The world would be a happier place I'm sure.
- 2 packets lasagne sheets
- *** MEAT SAUCE ***
- 1 tablespoon butter
- 1 clove garlic, crushed
- 1 onion, finely chopped
- 1 small red capsicum, finely chopped
- 400 grams mince
- ¼ cup white wine
- 250 grams frozen spinach, thawed and drained
- 3 tablespoons tomato paste
- 410g can tomatoes
- ½ teaspoon mixed dried herbs
- ½ cup water
- *** CHEESE SAUCE ***
- 2 tablespoons butter
- ½ cup plain flour
- 1 ½ cups cheese, grated
- 1 pinch nutmeg
- 600 ml milk
1. MEAT SAUCE:
2. Melt butter, add onion and garlic and fry until soft.
3. Stir in capsicum and cook for a further 2 minutes. Add mince and cook until brown.
4. Mix in wine, stir for 1 minute and blend in spinach.
5. Add tomato paste and tomatoes and season with salt, pepper and herbs.
6. Add water and simmer for 30 minutes.
7. CHEESE SAUCE:
8. Melt butter in saucepan, add flour and fry off for 1 minute. Remove from heat and slowly add milk stirring constantly to avoid lumps.
9. Return to heat and bring to the boil to thicken the sauce. Add cheese and nutmeg and pepper.
10. Remove from heat and place plastic wrap on surface of sauce to prevent skin from forming. Set aside until ready to assemble.
12. Place a thin layer of meat sauce in the base of a lasagne dish.
13. Cover with a single layer of lasagne sheets. Cover the lasagne sheets with a layer of meat sauce. Drizzle on a layer of cheese sauce.
14. Repeat step 2 finishing with a layer of pasta and a final layer of cheese sauce.
15. Bake in a moderate oven for 45 minutes ensuring the top layer is golden brown.