1 large onion chopped
1 garlic clove, peeled & crushed or (1 teaspoon store bought crushed garlic)
1 tin MIAMI Tomato, Garlic, Basil & Oregano
500g mince browned
150ml red wine
5ml vinegar 5ml sweet basil
40ml maizena (corn flour) 200ml tomato sauce
2ml oregano 5ml salt
2 chicken stock cubes (dissolve in some water)
Pre-heat oven to 180oC. Brown onions, garlic in margarine until golden brown.
Add tomatoes & browned minced and cook for a while.
Add the rest of the ingredients except for the corn flour (maizena) and simmer for 20 minutes.
Make a paste of the corn flour (maizena) with a bit of water, add to other ingredients and simmer for a few more minutes before removing it from the stove.
50g margarine 50g cake flour
10ml mustard powder 100g grated cheddar cheese
Melt margarine. Stir in cake flour and cook for a minute or so, slowly add milk and continuously stir with a whisk, keep adding the rest of the milk and cook for a few minutes. Add the rest of the ingredients and keep stirring while cooking over low heat. Take off heat.
If a creamier dish is desired make sauce recipe 1 ½ times.
First layer cheese sauce, lasagne sheets & then meat sauce. Extra grated parmesan can also be sprinkled between layers if a more cheesy taste is desired. Bake for ½ – ¾ of an hour. Set aside for at least 15 minutes before serving.