500g lean beef (minced)
2 garlic cloves (crushed)
2 tsp dried mixed herbs
500g white mushrooms (sliced)
350g roasted vegetable sauce
3 Tbs tomato paste
175g extra-mature cheddar
12 sheets of fresh lasagne
1 whole nutmeg
Preheat the oven to 180C.
Heat a large non-stick frying pan until hot. Add the mince and fry it over a medium heat for 4-5 minutes until browned and add the garlic and oregano cook for another 5 minutes until well mixed.
Add the mushrooms, sauce and tomato paste. Season with black pepper and salt if you like. Stir well to mix everything together, turn the heat up under the pan and bring to the boil. Turn down to a low heat and cover the pan. Cook for 30-35 minutes, stirring every 10 minutes to mix everything together.
While you’re waiting for the meat to cook, break the egg into a large bowl and beat. Pour the cream into the bowl, then grate about two thirds of the cheese and add to the bowl. Season with a good grinding of black pepper. Beat well to mix.
Lay the lasagne in a dish and cover with boiling water. Leave for 5 minutes. Spread a couple of spoons of meat sauce over the bottom of a medium baking dish, then cover with 3-4 sheets of lasagne overlapping them slightly to make them fit if you need to. Drizzle over just a little of the cheese sauce
Spoon over half the remaining meat and spread it out, right to the edges of the dish. Cover with 3-4 more sheets of lasagne, then spoon over the remaining meat, spreading it out evenly and almost to the edges. Cover with 3-4 more sheets of lasagne.
Pour what’s left of the cheese sauce over the top. Grate the rest of the cheese evenly all over, then grate over about 1⁄2 teaspoon of nutmeg. Bake in the oven for 30 minutes.
Cooks in: 75 minutes
Pairs well with Offspring Cape Red Blend.