12-16lasagna sheets(the quantity depends on the oven dish you are using)
1kglean mince
2clovesgarlic minced
1red pepperdeseeded and diced
1green pepperdeseeded and diced
few mushrooms diced (optional)
2tbspolive oilextra virgin
400gtin of diced tomatoes with freeze-dried herbs
280gsingle leaf baby spinach 1 small packed
Sauce
1cupmozzarella cheese extra for sprinkling
2eggs
1onionchopped
2tbspbrown onion soup
2tbsptomato puree
¼tspcayenne pepper for garnishing
fresh oregano leaves to sprinkle when layering the lasagna
200mlflour
150mlbutter
1tspmustard
¼tspcayenne pepper
pinchsalt
pinchpepper
2eggswhisked
1 ½litermilkdepending on how you want your cheese sauce, add more milk
salt and freshly ground black pepper
Instructions
Preheat oven to 350 degrees F /175 degrees C
Prepare a large oven dish with nonstick spray
Place a saucepan on medium heat. Add the butter, remove from the heat, and mix in the flour until a thick consistency.
Replace the saucepan to the heat and add milk, little by little, whisk well ensuring there are no lumps, add the mustard and cayenne pepper, season to taste.
Add whisked eggs, mixed with a little hot mixture to heat the eggs, then add eggs. Set aside *The sauce will cook the lasagna pasta, so ensure it is not too thick. Just add a little more milk if necessary.
For the mince
In a skillet over medium-high heat, cook mushrooms, onions, garlic, green and red pepper in olive oil until onions are tender. Add the mince and sauté until completely browned. Add the tomato puree, brown onion soup, and tinned tomato, mix well. Set aside.
Lay uncooked lasagna noodles at the bottom of the baking dish. Spread one-third of the mince, layer with spinach then spread 1 cup of the pasta sauce and some of the mozzarella cheese sprinkled over this. Repeat layering 2 times until all has been used. Cover with leftover sauce, add more mozzarella, and sprinkle with cayenne pepper.
Cover dish with aluminum foil (optional) and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.