Clover Macaroni Lasagne
Recipe: Daleen van der Merwe
Serves: 6 - 8
Preparation 30 minutes
Cooking: 1 hour 45 minutes
INGREDIENTS
Mince and Lentil Sauce
1 Tbsp oil
2 medium onions, finely chopped
500 g beef mince
1 tin (400 g) chopped tomatoes
¼ cup tomato paste
¾ cup beef stock
2 tsp dried oregano
1 bay leaf
salt and pepper to taste
400 g cooked lentils
1 egg, beaten lightly
Cheese Sauce
90 g margarine
½ cup cake flour
3½ cups Clover Fresh Milk
1 tsp ground nutmeg
1 cup grated cheddar cheese
salt and pepper
2 egg yolks, lightly beaten
To assemble
350 g macaroni pasta, cooked
¾ cup grated cheddar cheese
2 eggs, lightly beaten
Top Layer
1 cup fresh breadcrumbs
2 Tbsp margarine
Green salad, to serve
METHOD
Mince and Lentil Sauce
Heat a large, deep-sided non-stick frying pan, over a medium-high heat. Add oil to the frying pan and heat, add the onions and cook until the onions are just soft.
Add the mince; cook, stirring, until mince is well browned.
Stir in the tomatoes, tomato paste, stock, oregano and bay leaf and season with salt and pepper. Simmer uncovered for 40 minutes.
Remove the bay leaf and stir in the lentils. Cool for 10 minutes, then stir in the egg.
Cheese Sauce
Heat the margarine in a saucepan over a medium heat, add flour and stir to combine, cook for 30 seconds. Add the Clover Fresh Milk gradually, stir until smooth. Add the nutmeg, and season with salt and pepper. Stir constantly until the mixture boils and thickens. Cool slightly, and then stir in the cheese and egg yolks.
To Assemble
Preheat oven to 180 °C. Grease a deep, rectangular ovenproof dish.
Mix the cooked macaroni with the eggs and the cheese.
Add half of the macaroni to the baking dish, top with half of the beef mince sauce. Repeat with macaroni and remaining beef mince sauce and then the cheese sauce.
Bake covered for 20 minutes, uncover and sprinkle with breadcrumbs and stip with margarine. Cook uncovered for a further 20—30 minutes. Remove from oven and stand for 10-15 minutes before serving.
Serve with a green salad.
