Average Rating  ? No. of Servings   6 Approximate Cost   $38.54 Comments: 6 servings per 29x19x5cm foil tray  Ingredients: 550.00 g   beef mince   75.00 g diced   brown onion (kg)   1.00 minced   garlic (cloves)   800.00 g   tomato puree   6.00 tsp   Parsley Flakes   0.75 tsp   basil dried   2.00 tsp   salt   1.50 tbsp   sugar   1.00 tsp   oregano    100.00 g   Nuttelex spread   0.50 c   Gluten free flour   4.00 c   rice milk   0.50 tsp   nutmeg   200.00 g   baby spinach   125.00 g   Gluten free lasagne sheets   2.00 tbsp    olive oil-extra virgin

Directions: 1. Brown meat, onion, garlic in oil in large pot (for large quantities, brown the onion and garlic first, remove from pan then brown the meat and re-add onion and garlic). Add tomatoes, parsley (2/3 of total), sugar, salt (1/2 of total) and basil. Heat to boiling and simmer, uncovered, approx. 1 hour or until mixture is the consistency of spaghetti sauce - reduced but with a little liquid remaining. 2. Melt spread. Mix in flour, stir in and cook a few minutes until bubbliy. Slowly add DF milk, along with nutmeg & remaining salt, stirring constantly until boiling. 3. In foil tray, layer 3x dried lasagne noodles in base, then meat sauce (1/3), white sauce (1/3), and spinach (1/2). Repeat this layering once more. Top with a third layer of noodles, the remaining 1/3 of the meat sauce, and the remaining white sauce. 4. Bake 45 mins uncovered. Let stand 10-15 mins after removing from oven for easier cutting.