60 ml Oil
1 cup red wine or liquid beef stock
1 chopped onion
1 teaspoon garlic
2 tablespoons of tomato paste
2 tablespoons paprika
2 tablespoons bbq spice
Black pepper and salt
2 cups Cooked creamy spinach
5 tablespoons Butter
4 tablespoons cake Flour
2 x tins of evaporated milk
2 cups of grated cheddar cheese
– In a large saucepan fry onion and garlic in oil until translucent
-Add mince, salt, paprika, bbq spice, black pepper and fry until lightly browned.
-Stir in tomato paste, wine. Bring to the boil then simmer, covered for 15 minutes, and remove from heat.
-Melt butter in a saucepan on medium heat.
-Stir in flour to form a paste.
-Gradually add evaporated milk whisking continuously until the mixture is smooth and thickened, Season to taste.
Add grated cheddar cheese and remove from heat.
Preheat oven to 180 degrees Celsius.
-In a greased oven dish layer white sauce, then Lasagne Sheets, then meat sauce, creamy spinach in single layers.
-Continue layering in this order, finish with white sauce.
-Sprinkle grated cheddar cheese.
– Bake for 30 minutes, Allow cooling for 5 minutes before serving