MT lasagne.PNG

Mediterranean Tomato Lasagne

Serves 4

4 Farrah’s Mediterranean Tomato Wraps
500g beef mince
1 can chopped tomatoes in juice
1 onion, roughly chopped
2 cloves garlic, crushed
2 Tbsp’s soft butter
2 Tbsp’s flour
1 cup milk
3/4 cup grated tasty cheese

50g parmesan cheese, finely grated
Olive oil
Baby spinach leaves
Basil leaves
Salt and pepper

Preheat oven to 180°C.

To make the mince mixture:

Heat 1 tablespoon of the oil in a large fry pan over medium heat. Add onions and garlic and cook until they start to soften. Add mince and a touch more oil, season with salt and pepper. Use a wooden spoon to stir meat around the pan until it is broken up and no longer pink. Add canned tomatoes and turn to low, allow to simmer for 10 minutes. Set aside.

To make white sauce:

Melt the butter in a small saucepan. Add the flour and stir with a whisk for 1 minute. Remove from heat and whisk in the milk. Return the saucepan to heat and stir until the sauce thickens. Season to taste with salt and pepper and the grated cheese. Stir until the cheese melts. Set aside.

To assemble your lasagne:

In the bottom of a baking dish, layer ¼ of the mince mixture, a few spinach leaves and 1/5 of the white sauce. Lay a wrap on top (trimmed to fit if required). Repeat with the remaining 3 layers. Finish the last layer with the remaining white sauce, and top with parmesan.

Bake for approximately 30 minutes or until cheese on the top is melted and golden. Finish with a few basil leaves and serve with a side salad or coleslaw.

  • Try adding other vegetables like mushrooms or carrots.
  • Try making this lasagne in a round baking tin so the wraps can be placed in un-trimmed.