This delicious large lasagne is packed full of veggies for extra goodness. It can be made in advance and frozen until needed.
2 onions, chopped
2 cloves garlic, crushed
2 stalks celery, chopped
4 carrots, grated
45 ml (3 T) oil
2 x 300 g cans Bull Brand Corned Meat, coarsely chopped
2 x 410 g cans peeled and chopped tomatoes
125 ml (½ C) red wine or prepared beef stock
300 g spinach, finely chopped
4 sachets (50 g each) tomato paste
30 ml (2 T) chopped fresh basil, origanum or parsley
15 – 30 ml (1 – 2 T) sugar
salt and pepper to taste
45 ml (3 T) margarine or butter, melted
60 ml (¼ C) cake flour
500 ml (2 C) milk, heated
500 ml (2 C) mozzarella cheese, grated
1 x 400 g lasagne sheets
- Meat sauce: Fry the onions, garlic, celery and carrots in oil until soft. Add the Bull Brand Corned Meat, tomatoes, wine or stock, spinach, tomato paste and herbs and simmer until it has thickened (about 30 minutes). Season with salt, pepper and sugar, cover and set aside.
- White sauce: Mix together in a saucepan the margarine or butter and flour then whisk in the milk. Bring to a boil while whisking; cook until it thickens. Season with salt and pepper and remove from heat.
- To assemble: Spread some of the meat sauce on the bottom of a large oven dish. Dip the pasta sheets (one at a time) in boiling water, drain and then place a layer of sheets on top of the meat. Cover with a layer of white sauce and sprinkle with cheese. Repeat the layering until all the ingredients are used, ending with a layer of white sauce. Sprinkle the top with the remaining cheese and bake in preheated oven at 180 °C for 20 minutes or until cooked.
- Remove from the oven and allow to rest for about 30 minutes before serving.