Sunday, 20 March 2016


1 1/2 kilo mince steak
2 brown onions, small diced
4 tablespoons minced garlic
1200 grams tinned diced tomatoes
410 gram tin mushrooms in butter sauce
2 tablespoons tomato paste
1/2 cup water
4 oxo beef stock cubes
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
1/2 teaspoon sugar
salt to taste

in a large pot, brown the meat and drain. put aside.

in same pot, saute onion and garlic till onion is translucent.

add meat and rest of ingredients to the pot.  bring to boil then
simmer for 20 minutes.  put aside.


2 packets fresh lasagne noodles
6 eggs
1/4 cup milk
150 grams sliced ham

1 1/2 cups tasty cheese
1 cup extra sharp parmesan


1 1/2 litres milk
8 tablespoons plain flour
200 grams tasty cheese
4 tablespoons extra sharp parmesan cheese
1 teaspoon salt
extra milk

place the 1 1/2 litres milk into a large saucepan.

mix the flour and enough extra milk to make a thin paste.

mix the flour mixture into the milk.

on a medium heat, bring the milk to a boil, stirring until thick
and boiling. lower a heat and simmer 1 minute.

add cheeses and stir till cheese has melted.


preheat oven to 180 c.

scramble the eggs with the milk and put aside.(I do this in a jug in the microwave,
30 seconds at a time then stir then put back for another 30 seconds and so
on till cooked)

using a large baking dish... spoon a little sauce over the bottom of
the baking dish.

cover with a layer of noodles.

cover the noodles with half the meat sauce.

cover with another layer of noodles then sauce. cover this sauce
with the ham then the eggs.

cover with another layer of noodles.

top with the cheese sauce.

cover with foil or a lid and cook for 1 hour.

uncover, then sprinkle with the tasty
and parmesan cheese and cook till cheese is melted and brown.

remove from oven, sit for 5 minutes then serve.

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