LASAGNE

SERVES 6 PEOPLE

INGREDIENTS

• 6 ONIONS, CHOPPED

• 4 TOMATO, CHOPPED

• 4 GARLIC CLOVES, CHOPPED

• 2 CARROTS, CHOPPED

• 2 CELERY STICKS, CHOPPED

• 3 TABLESPOONS OF OLIVE OIL

• 1 KG BEEF MINCE

• SALT AND BLACK PEPPER

• 1 CUP OF TOMATO PASTE

• 2 TABLESPOONS OF PARSLEY, CHOPPED

• 1 CUP OF RED WINE

• 3 CUPS OF WHITE SAUCE

• 10 LASAGNE SHEETS

• 2 CUPS OF GRATED CHEDDAR CHEESE

INSTRUCTIONS

1. Fry the onions, garlic, carrots and celery in the oil until soft.

2. Add the mince, season and fry until brown.

3. Add the Rhodes Tomato & Onion Mix, Rhodes Tomato Paste, parsley and red wine and simmer for 15 minutes.

4. To assemble, start with a layer of white sauce in a casserole, then top with lasagne sheets then mince sauce.

5. Continue to alternate layers until all the ingredients are used. Finish by sprinkling the cheese on top.

6. Bake in a preheated oven at 180°C for 40 minutes.

7. When cooked through, remove from the oven and allow to rest for 15 minutes before serving with a fresh salad.