1. Heat oil in large pan - add onions and garlic. 2. Cook on low heat for 2-3 minutes, until soft. 3. Add the seasoning mix, cumin and paprika. 4. Mix well; add the ground mince, stir until brown. 5. Stir in chopped bell pepper, blended tomatoes and tomato paste,. 6. Simmer for about an hour uncovered, until it has thickened. 7. Make cheese sauce as follows: 8. Melt butter in medium pan; remove from heat stir on flour after it has cooled. 9. Gradually add milk; stir over heat until mixture boils (or do in microwave, where it is less likely to go lumpy) until it starts to boil. Stir in cream and cheese. 10. Place 5 lasagna sheets over oiled shallow ovenproof dish (12 cup) 3 liter size, top with half the mince mixture and a 1/3 of the creamy cheese sauce. 11. Repeat layers, and then top with remaining lasagna sheets and creamy cheese sauce. 12. Bake in moderate oven covered in foil for 1/2 an hour then uncover and continue cooking for another 10 minutes. 13. Serve with tossed green salad, Italian bread - delicious. 14. Can be prepared 24 hours ahead, store, covered in refrigerator. ---------------------------------------------------------------------------
Nutrition
Ingredients
