Last night I made Spaghetti Bolognese, and had some left over Bolognese. It as it makes a great start for Lasagne, which I make the same way. So I’ll make Lasagne tonight with the leftovers and the extras from below.
- Olive oil
- 1 lb minced beef
- 1/2 cup chopped onion
- 1 tin chopped tomatoes
- 1 tbsp parsley chopped
- 1 tsp oregano
- 3 cloves garlic, finely chopped
- 2 cups beef stock
- 1 cup creamed cottage cheese
- 1/4 cup parmesan cheese
- 3/4 cup milk
- 1 tsp basil chopped
- 1 cup shredded mozzarella
- 1 pkt dry lasagne
Pre-heat the oven to 210 degrees Celcius.
Cook the minced beef and onion in a little olive oil n a pan.
Drain, and add the tin of chopped tomatoes, parsley and oregano.
Bring to boil, stirring, and keep warm over low heat.
Mix the remaining ingredients except the mozzarella.
Take an oven proof dish, Beat 20 strokes. Spread
half of the minced beef mixture on the bottom of the pan.
Cover the meat with dry Lasagne.
Relayer the meat mixture over the lasagne.
Top ith half the mozzarella.
Cover the cheese with dry lasagne.
Cover one last time with the rest of the meat mixture.
Top with the remaining mozzarella.
Bake until dark golden brown at 210 degrees C for 50 to 55
Let stand 10 minutes before cutting.
Serve with Cucumber and Lambs leaf salad.