Mad Butcher's Butcher Est. 1971

+09 521 0903



- 500g Premium beef mince
- Oil for frying
- 1 small onion
- finely chopped
- 1 clove garlic
- crushed
- ¼ cup tomato paste
- 400g can tomatoes
- ½ cup beef stock
- 1 teaspoon sugar
- 1 teaspoon dried mixed herbs
- 250g pkt instant lasagne sheets
- 1 cup grated cheese
- 2 tablespoons butter or margarine
- 2 tablespoons plain flour
- 1 cup milk
Serves : 4
Cooking time: 60mins


Place mince in a bowl and mix in a little oil. Heat a large frypan to hot. Brown the mince in 2 batches, breaking up
any lumps with a fork. Set aside.

Add onion and garlic to the frypan, cook until onion is soft. Return mince and add the tomato paste, tomatoes, stock,
sugar and mixed herbs. Bring to the boil, reduce heat and simmer for 20 minutes. Season to taste with salt and pepper.

To make the white sauce, melt the butter or margarine in a saucepan, add the flour and stir until bubbly. Add one
third of the milk and stir continually until the sauce boils and thickens. Repeat this twice until all the milk is added. Keep stirring until the sauce boils. Season to taste.

Preheat the oven to 180ºC. Alternate layers of meat sauce with the lasagne sheets and half the white sauce in a greased lasagne dish, finishing with a layer of white sauce. Sprinkle with the grated cheese. Bake lasagne uncovered
for about 30 minutes or until thoroughly hot. Serve with salad or seasonal vegetables.

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