Lasagne - My way

                                                                                                                                                                           This is my own recipe...it's easy, quick and tasty!                

Ingredients: Serves 4

500g Lean mince (You can use any minced meat you prefer, I used Venison)

Half an onion, chopped

125g Mushrooms, chopped

1 Tin Tomato and onion mix

10ml Apricot Jam

20ml Chutney

Lasagne sheets

Salt and pepper

Olive oil

Grated cheese to sprinkle on top

Fresh parsley

White Sauce:

75g Butter

45ml Cake Flour

750ml Low fat milk 

Pinch of nutmeg

Salt and pepper

1 Egg, beaten

Method:

White sauce:

Step 1: Melt the butter in a saucepan. Remove from the heat, stir in the flour until it forms a thick paste. Gradually add the milk while stirring continuously, to prevent lumps from forming.

Step 2: When all the milk is added, put back on the stove on a lower heat. Let is cook for +/- 20-30 min, stirring every now and again. The sauce should get thicker by now, add the nutmeg, salt and pepper to taste. Cook for +/- 10min, remove from the heat and cover the top with cling film to prevent a layer from forming.

Preheat oven to 180 degrees.

Filling:

Step 1: Heat 10ml olive oil in a saucepan, add the chopped onion. Fry for 5min, add the mushrooms. Fry for 5min add the minced meat. Mix everything well together, cook for 5-10min. Add the tin of tomato and onion mix, cook for another 5min. Add the apricot jam and chutney; cover with lid and let it simmer for 20min. Season with salt and pepper. Remove from heat.

Add the beaten egg to the white sauce and mix well.

Fill the bottom of a baking dish with minced meat, cover the meat with a layer of lasagne sheets (uncooked) and poor white sauce over. Repeat. (mince, lasagne sheets and sauce)

Sprinkle grated cheese on top and bake for +/- 60 min, until golden brown.

Remove from oven, sprinkle chopped parsley on top and serve with a fresh side salad.