Sunday, 3 July 2016
1 kilo mince steak
4 cups frozen peas,corn and carrots
1 large onion,diced
2 teaspoons minced garlic
2 x 420 gram cans Heinz tomato soup
2 packets french onion soup mix
1/2 cup water
salt and pepper to taste
1 1/2 kilo potatoes, peeled and sliced
120 grams fresh baby spinach
1 cup shredded tasty cheese
500 grams sour cream
1 1/2 cups shredded tasty cheese
preheat oven to 180c. lightly spray a 10 x 14 (approx.) baking dish with cooking
in a large fry pan, brown the mince. drain and put aside.
in the same pan, saute the onion, garlic and vegies until
onion is translucent.
add back the mince, tomato soup, french onion soup,
water and salt and pepper. bring to boil, stirring.
remove from heat. (sauce will be quite thick)
cover the bottom of the baking dish with potato slices.
lightly sprinkle the potatoes with salt.
cover the potato with half the meat sauce.
cover the meat sauce with half the spinach.
sprinkle the spinach with half a cup of shredded tasty cheese.
repeat the layers once more.
finish with potato slices.
cover the dish with foil and cook for 1 1/2 hours or until
potato is soft.
remove and discard the foil.
spread the sour cream over the top of the potato and sprinkle with
1 1/2 cups of shredded tasty cheese.
place back in oven and cook until cheese is melted and golden.
let the lasagne sit for 5 minutes before serving.