Sharp Carousel R-397J(S) Operation Manual And Cookbook page 33

LASAGNE
MEAT SAUCE INGREDIENTS
30 g butter
1 onion, chopped
1 kg topside mince
1 / cup tomato paste
4
240 g jar neopolitana sauce
1 cup fresh button mushrooms, sliced
2 cloves garlic, crushed (optional)
1 tablespoon fresh oregano
CHEESE SAUCE INGREDIENTS
90 g butter
1 / cup flour
3
1 3 / cups milk
4
125 g tasty cheese, grated
200 g packet instant lasagne noodles
100 g mozzarella cheese, grated
MEAT SAUCE METHOD
1. Place butter and onion in a large Pyrex bowl. Cook for 2-3 minutes on HIGH.
2. Stir in mince. Cook, uncovered, for 12-14 minutes on MEDIUM HIGH,
stirring every 2 minutes. Drain excess fat.
3. Stir in tomato paste, neopolitana sauce, mushrooms, garlic and oregano.
MEAT
Serves 8
CHEESE SAUCE METHOD
1. Melt butter in a medium sized Pyrex bowl for 40-50 seconds on HIGH. Stir in
flour; cook for further 40-50 seconds on HIGH.
2. Gradually stir in milk. Cook for 4-6 minutes on HIGH, stirring every minute.
3. Stir in tasty cheese.
TO ASSEMBLE
1. Use a 3-litre deep casserole dish
2. Stand lasagne sheets in hot water for 5 minutes, then cover base of dish.
3. Spoon over sheets one-third of meat sauce. Cover with one-third of cheese
sauce.
4. Repeat the process 3 times, ending with the cheese sauce.
5. Sprinkle with mozzarella cheese.
6. Cook for 10 minutes on MEDIUM HIGH with the lid on. Remove lid and continue
cooking for a further 10 minutes on MEDIUM HIGH.
7. Allow to stand 10 minutes before serving.
8. Serve with a fresh garden salad and bread.
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