Lasagne: No White Sauce!

WINTER WINNER! This is my lasagne recipe that has become a family favourite and staple, especially during the colder months. And it might surprise some of you that it doesn’t have any white sauce. My mother-in-law first put me onto this idea and while this is my own adapted recipe, we all love it like this. I hope you do too!

INGREDIENTS:

1 kg Mince

1 onion

1 Tablespoon Olive Oil

1 large tin of Tomato Soup (I use the Campbells soup tin)

1 tin Crushed Tomatoes, fresh or tinned

1/2 cup Tomato Paste (I have been known to be a little heavy-handed and add more, which only adds to the delicious experience!

3 - 4 heaped teaspoons Crushed Garlic (the more the better I say!)

Grated tasty cheese (as much as you like but enough for each layer, including the top layer

Lasagne sheets - If you are gluten free like me these days, you can buy fresh GF pasta in the fridge section of the supermarket.

Salt and Pepper to taste

Alfoil tray(s)

METHOD:

Preheat oven to 200 degrees C.

1. Chop the onion finely and add to a large saucepan with Olive Oil.

2. Add the mince and cook gently on the stovetop until browned.

4. Drain off excess liquid.

5. Add tomato soup, crushed tomatoes, tomato paste and garlic. Stir well and season with salt and pepper to taste.

6. Begin layering. I start with a meat layer, then pasta, then grated cheese. I always aim for 4 layers, including the final layer. For this, I do the meat then cheese only (no pasta in final layer). This helps the meat get beautifully cooked and the cheese melt into it.

7. Cook for a good half an hour, or until it is golden and brown and you can’t bear the smell oozing from the oven any longer. It is super rich in meaty goodness. Yum!

HANDY TIP: Place the alfoil tray/s onto a large tray before placing in the oven, in case of spillage. I hate cleaning an oven!

Enjoy! xo