📌 component
1 kg Ground beef hash
1 tbsp olive oil painting
1 tsp paprika
1tsp oregano
1 tsp beef stock
1 tbsp Worceshire sauce
1 onion, finely diced
clove of garlic, crushed
mug cheddar rubbish
2 mugs mozzarella rubbish
1 tbsp tomato paste
2 tbsp chef in sauce capemalay
swab and pepper, to taste
Rubbish Sauce
2 tbsp plain flour
2 tbsp adulation
2 mugs milk
Swab and pepper, to taste
¼ mug mozzarella rubbish
250g lasagna wastes
📌 system
Preheat roaster to 180ºC. Heat oil painting in a saucepan. Add onion, garlic, spices cook until soft. Add beef hash, cook until brown.
Stir in tomato paste, capemalay sauce, Worceshire sauce and beef stock. Season with swab, pepper. Cover and poach gently for 20 twinkles, stirring sometimes.
To make the rubbish sauce, melt adulation in a separate saucepan, stir in flour and cook for 2 twinkles over medium heat.
Remove from heat and gradationally stir in the milk. Return to toast, and continue to stir until thick and smooth.
Season with swab, pepper and add mozzarella rubbish, stirring over low heat until rubbish melts.
To assemble the lasagna, pour ½ mug of the meat sauce into a smoothly greased baking dish. Alternate layers of lasagna, meat and rubbish sauce, ending with rubbish sauce subcaste.
Sprinkle with grated mozarella rubbish and singe for 20- 25 twinkles or until cooked through.