Ingredients

Method

• 4 T extra virgin olive oil
• 1 kg lean beef mince
• sea salt and freshly ground black pepper, to taste
• 1 T paprika
• 1 T dried mixed herbs
• onion, finely chopped
• 1 stick celery, finely chopped
• 1 carrot, peeled and finely chopped
• 3 cloves garlic, finely chopped
• 1 x 400 can peeled, chopped tomatoes
• 100 g tomato paste
• 1 sprig rosemary
• 1 sprig thyme
• 1 sprig oregano
• 250 g lasagne sheets
For the béchamel sauce:
• 100 g butter
• 3 T flour
• 2 1⁄2 cups milk
• 1⁄2 t ground nutmeg
• sea salt and freshly ground black pepper, to taste
To assemble:
• 6 T canola oil
• 10 large basil leaves
• 500 g crème fraîche
• 200 g mozzarella, grated
• 200 g mature Cheddar, grated
• 4 Woolworths Ultimate hamburger rolls, toasted

Method

Ingredients

1. Heat the olive oil in a medium pan. Brown the mince and season with salt and pepper. Stir in the paprika and mixed herbs, then add the onion, celery and carrot and sauté gently until softened, stirring often. Add the garlic and sauté for a further minute, stirring often. Add the tomatoes and tomato paste and check the seasoning. Stir in the herbs and simmer for 20 minutes, stirring occasionally.

2. To make the béchamel, heat the butter in a saucepan over a medium heat until sizzling gently. Whisk in the flour until completely combined. Gradually add the milk in a thin stream while whisking vigorously until the sauce begins to thicken. Continue whisking, then add the nutmeg, salt and pepper. Set aside until ready to use.

3. Bring 6 cups water to the boil in a large saucepan and add 1 T salt. Boil the lasagne sheets until al dente and place them on a lightly greased baking sheet. Do not pile them up or they will stick together.

4. Heat the canola oil in a saucepan over a medium heat and fry the basil leaves until crisp but still green, about 10 seconds, agitating often. Drain on kitchen paper.

5 Preheat the oven to 200°C. Layer the mince, béchamel, lasagne sheets and crème fraîche in an ovenproof dish, ending with a layer of mince. Top with
the mozzarella and Cheddar. Bake for 20 minutes, or until the cheese is golden brown and bubbling. Allow to stand for 15 minutes before slicing.

6. Place the toasted buns on plates and top with the lasagne and fried basil. Serve hot.

Find more lasagne recipes here

Photographs: Myburgh Du Plessis
Production: Khanya Mzongwana
Food Assistant: Leila-Ann Mokotedi