Serves 4-6
Ingredients:
Olive oil
Salt and pepper
1 onion
1 clove of garlic, crushed
500g ostrich mince
250g button mushrooms, halved
45ml tomato paste
2 tins of tomatoes
250ml water
Cayenne pepper to taste
Salt and pepper
15ml brown sugar
10 sheets of lasagne, blanched
30g butter
60ml flour
500ml milk
200g cheddar, grated
100g ementaal, grated(optional)
Method:
Preheat oven to 200°C.
Sauté the onion and mushrooms in a little olive oil until
golden brown. Add the garlic and mince and sauté until the mince is brown, then
add the tomato paste and fry for another 2 minutes.
Add the tomatoes and water and cook for 30-45 minutes,
until well reduced. Season with salt, pepper and cayenne pepper to taste. Add
the sugar to cut the acidity of the tomatoes.
In a separate sauce pan, melt the butter and add the
flour, cook for 2 minutes, then gradually start adding the milk, stirring well
inbetween each addition.
Once all the milk had been added cook on a medium heat
for 8-10 minutes, stirring continuously until the white sauce has thickened,
then add the cheddar cheese, and season well with salt and pepper.
Layer the sauce, mince mixture and the pasta, then top
with the grated ementaal cheese.
Bake the lasagne for 45 minutes or until golden brown.
