Greek Lasagne

Name: Greek Lasagne
Ingredients: 2 tbsp oil; 500 g minced lamb; 1 medium onion, finely diced; 1 clove garlic, finely chopped; 1 large carrot, peeled and finely diced; 4 None tomatoes, 2 diced and 2 sliced; 425 ml can of chopped tomatoes; 2 tsp mixed herbs; 500 g green beans, halved; 30 g butter; 30 g plain flour; 500 ml semi skimmed milk; 1 pinch nutmeg; 10 None lasagne sheets; 200 g feta cheese, crumbled; None None fresh oregano for garnish

16 ingredients

4 steps

Ingredients

2 tbsp oil
500 g minced lamb
1 medium onion, finely diced
1 clove garlic, finely chopped
1 large carrot, peeled and finely diced
4 None tomatoes, 2 diced and 2 sliced
425 ml can of chopped tomatoes
2 tsp mixed herbs
500 g green beans, halved
30 g butter
30 g plain flour
500 ml semi skimmed milk
1 pinch nutmeg
10 None lasagne sheets
200 g feta cheese, crumbled
None None fresh oregano for garnish

Directions

1

For the lamb sauce, heat oil in a pan and brown ground lamb. Remove from pan and add onion and garlic. Add the carrots and diced fresh tomatoes and briefly saute. Return browned meat to the pan along with the can of tomatoes and herbs, cover and simmer for 20 mins.
2

For the beans, cook beans in boiling salted water for about 5 mins then drain and set aside.
3

For the white sauce, heat butter in a saucepan then add flour and cook slightly. Gradually add milk, stirring, then simmer for about 5 mins until thickened. Season and add a pinch of nutmeg.
4

To build and cook casserole, preheat oven to 350°F. Layer the white sauce, lasagna sheets, lamb and beans in an ovenproof dish, top with tomato slices and feta cheese and bake for about 45 mins. Serve garnished with fresh oregano.