Spinach Lasagne

Ingredients

6 sheets of lasagna pasta
250g packet frozen spinach
2 teaspoon oil
60g (2 oz) cheddar cheese
3 tablespoon grated parmesan cheese
2 teaspoon extra virgin olive oil
Meat sauce

500g (1 lb.) minced meat
1 onion
125g (4 oz) mushrooms
1 clove garlic
Salt, pepper
½ teaspoon oregano
1 teaspoon sugar
400 g whole tomatoes


Cheese sauce

60g (2 oz) butter
½ cup plain flour
Salt, pepper
Pinch nutmeg
2 cups milk
125g (4 oz) cheddar cheese
3 tablespoon grated parmesan cheese

How to make meat sauce

1. Chop onions, slice mushrooms, push tomatoes through sieve

2. Fry minced meat until brown, add crushed garlic, onions, mushrooms, tomato puree, add salt, sugar, pepper and oregano to season

3. Bring to boil under low heat for 45 minutes until the sauce is thick
How to make cheese sauce

1. Melt butter in saucepan, add flour, salt, pepper and nutmeg, blend until smooth

2. Stir over heat 1 minute, gradually add milk and stir until sauce boils and thickens, reduce heat and cook 1 minute

3. Remove from heat, stir in grated cheese until cheese melts
 
Method

1. To cook lasagna pasta, fill saucepan with salted water and add 2 teaspoons of oil. When water is boiling, add one sheet of lasagna pasta and boil for about 25 minutes until tender. Three sheets can be cooked at one time. The oil in the water will prevent water boiling over and prevent lasagna sheets sticking together.

2. Lift lasagna sheets into a large bowl of cold water to which 2 more teaspoons of oil have been added

3. Place 2 sheets of cooked lasagna pasta over an oven proof dish, spread half the meat sauce over the sheets, then add cheese sauce

4. Press as much liquid as possible from spinach, spread evenly over cheese sauce

5. Top with 2 more sheets and add remaining meat sauce and cheese sauce. Cover the mixture with another 2 sheets

6. Sprinkle top with grated cheese and bake in moderate oven 40 minutes or until top is brown. Remove from oven and let it stands for 10 minutes before serving