Yield: 2 servings
|8 ounces||Minced beef or lamb|
|1 \N||Clove Garlic -- crushed|
|1 cup||Tomato puree|
|1 tablespoon||Tomato paste|
|1 pack||Tomato soup (enough powder to make -- about 4 cups)|
|1 teaspoon||Beef stock powder|
|1 cup||Hot water|
|4 ounces||Lasagna noodles|
|1½ cup||Grated cheese|
Mix together beef, garlic, basil, oregano, tomato puree, tomato paste, tomato soup, stock powder and water. Butter a medium-sized loaf pan.
Pour ⅓ meat mixture (about one cup) into the dish. Place half the lasagna noodles on the sauce, sprinkle with ½ cup of the cheese.
Layer another cup of meat mixture, remaining lasagna, another ½ cup of cheese. Cover with remaining meat mixture. Put into an oven pre-heated to 350F for about 20 minutes.
Mix remaining cheese, egg, milk and cornflour/cornstarch. Take lasagna out of oven and pour cheese mixture evenly over it. Sprinkle with paprika and return to the oven for another 40 minutes. Remove from the oven and allow to cool for 20-30 mins before serving.
Yield: One small lasagne that feeds 2-3. Don't see why it couldn't be doubled.
Michelle Campbell 26 Oct 1995
Recipe By :
From: Marjorie Scofield Date: 11-17-95 (14:51) (159) Fido: Cooking