This recipe was shared with us (with a dash of humour in it) by Westville resident, Yvonne Larkin, who’s God daughter asked her to write out the recipe a few years ago.
“My God Daughter’s son was a picky eater, but he devoured my lasagne. Have fun making it!”
1kg lean mince
2 big onions, minced
Spray and Cook the saucepan till you are gassed
a few flicks of olive oil
1 green pepper minced
1 heaped teaspoon (or more) paprika
2 tins chopped tomatoes
1 tin tomato puree
1 big tablespoon crushed garlic
1 tin full of beef stock
handful of basil leaves
half a handful of organum
1 tin tomato paste
1 tablespoon of sugar
one or one and a half boxes of lasagne sheets
Shove the onions and peppers into the food processor and mince them up, or chop finely. Spray your biggest saucepan or electric frying pan until your family think that they are gassed. Flick some oil around the saucepan and shove in the mince, while it is browning slowly in its own juices (remember low fat), shove in the onion and green pepper. Stir nicely till it is all cooked. Add a heaped tablespoon of paprika, stir around to blend in and add crushed garlic, 2 tins of chopped tomatoes, 1 tin of tomato puree, fill up a tin with boiling water, beef stock and tomato paste, stir till dissolved and throw into the mince mixture, then toss in the organum and basil leaves and sugar, and simmer the whole lot together until you have a nice sloppy tomato mince mess (about 15 to 20 mins).
Play around with the seasoning to your own taste.
Take a nice big flat ovenproof dish, with another gas full of Spray and Cook all over it, and lay an inch or so of sloppy mince, then add a layer of lasagne sheets, and then another layer of sloppy mince, and so on until you are left with a layer of sloppy mince on the top. Pop it in the fridge to develop flavours and get the lasagne sheets nice and soft.
Then make a white cheesy sauce…
½ packet of white onion soup
a bit of cornflour just in case it decides not to thicken
a big gloop of mustard – preferably the German mug mustard
add more milk if it gets too thick
1 ½ cup grated cheddar cheese
½ cup parmesan cheese/or ½ packet of dried parmesan cheese
of course some garlic again…..!
In a saucepan, bring to the boil the milk, while slowly adding all the other ingredients to the pot and stirring until it thickens beautifully. Once cooked, cover your layered lasagne with the cooked white sauce, sprinkle some more cheese on top and bomb it in the oven on desired temp (180°C) until it’s cooked through and the cheese on the top is crispy!