A winner on weekdays.
You will need:
500g lean beef mincemeat
3 finely chopped cloves of garlic
1 tin tomatoes
1 tin mushroom soup
3 tablespoons finely chopped basil
2 bottles traditional spaghetti sauce
2 tablespoons brown onion soup powder
1 cup smooth cottage cheese
2 beaten eggs
1 teaspoon mixed dried herbs
1 teaspoon coriander powder
1 teaspoon cumin powder
Salt and pepper to taste
1 up grated cheddar cheese
½ cup grated mozzarella cheese
10 lasagne sheets
Fry the mincemeat in a skillet pan with a bit of oil. Add the garlic, coriander and cumin.
Continue frying until the meat is golden brown in colour.
Drain off the oil and transfer the mincemeat to a separate bowl.
Mix the eggs, brown onion soup powder, cottage cheese, basil, mixed herbs, salt and pepper in another bowl.
Spread a generous layer of the tinned tomatoes over the bottom of the skillet pan.
Add a layer of the egg mixture. Break and pack lasagne sheets on top of the egg mixture, covering it completely.
Add a layer of the mincemeat on top of the lasagne sheets.
Repeat the process and end with a mincemeat layer on top.
Cover with the lid and simmer for 10 to 15 minutes or until the lasagne is soft and done.
Sprinkle the cheddar and mozzarella cheese on top and place in the oven for approximately two minutes until all the cheese has melted and is golden brown in colour.