Lasange


Mince
500g Ostrich mince (ostrich is a tasty and lean)
4 grated carrots
2 cloves crushed garlic
2 medium sized chopped onions
1 Tsp. tomato paste
½ Tin whole tomatoes
1 tsp. Imbali Blends HerbSalt
¼ Tsp. Imbali Blends SeaweedSalt

Method
Braze the Mince in oil then remove from the pot,
Braze onions and garlic, add carrots, mince, tomato paste, tinned tomatoes with 500ml water,HerbSalt and SeaweedSalt,
Allow to cook slowly for appox 1 hour adding enough water to prevent burning, the water also helps to tenderise the meat.
We often add some fresh basil and parsely at the end of cooking. The mince should be a rich tomato mince not to runny.

White Sauce
2 Tsp. flour
1 tsp. Imbali Blends HerbSalt
2 Tsp. butter.
500ml milk

Method
Melt the butter and flour and HerbSalt making a roux;
Take the pot off the stove and add the milk slowly with a wisk. (this should prevent lumps forming)

Putting it together
Boil approximately 12 sheets of Lasagne Pasta

The first layer - spread mince on the bottom of the dish
The second layer - cover mince with pasta
The third layer - cover pasta with white sauce
Repeat until the dish is full (the white sauce must always be on the top)
Lastly finish with white sauce and grated cheese on top.

Always serve with a fresh green salad!!

This is one of Jeremy favourite dish to cook!