Bryan Habana’s Lasagne

Springbok Kitchen
6 servings
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Brian cooks up a smashing lasagne.

By Food24 October 06 2011
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Ingredients (15)

1 onion — large, finely chopped
30 ml canola oil
125g bacon — finelt chopped
750 g beef mince
250 ml stock — beef
1 tomatoes — larged, peeled and chopped
15 ml tomato purée
1/2 tsp paprika
1 tsp meat spice
sea salt and freshly ground black pepper
2 cup noodles
1 1/2 cheese — grated
White sauce:
100 g butter
100 g flour — cake
1 l milk
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Method:

Sauté the onion in the oil until light brown. Add the bacon and fry for a few minutes. Add the mince and stir-fry, stirring with a fork to break up any clumps.
Cook for 30minutes.
Add the stock, tomato, tomato purée, paprika and meat spice.
Reduce the heat and allow to simmer until cooked, about 30 minutes. Season to taste.
In the meantime, cook the noodles in boiling salted water until just done and preheat the oven to 180°C.

Make the white sauce as follows:
In a separate saucepan, melt the butter, add the flour and stir well using a wire whisk.
Gradually add the milk and bring to the boil, stirring constantly. Remove from the heat.

To assemble, you’ll need a large ovenproof dish.
Start with a layer of half the mince mixture, followed by a layer of half the cooked noodles,  1/2 cup of cheese and half the white sauce.
Repeat the layers, ending with the white sauce.
Sprinkle the remaining cheese on top.
Bake, uncovered, for about 20 minutes.



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