8 Ib of minced beef
3 Ib of carrots - grated
4 Ib of onions
4 pints of stock
12 oz of tomato puree
Salt and pepper
Oregano
3 Ib of fresh tomatoes

Cheese Sauce
1 Ib of margarine (poly-unsaturated)
1 Ib of flour
8 pints of milk
3 Ib of cheese
3 Ib of lasagne sheets - cooked in advance

METHOD

Fry the onions until lightly browned. Add the meat and fry.

Add the stock, carrots, tomato puree, fresh tomatoes, salt and pepper and cook until it reduces a little.

The sauce

Using the Roux method, make the sauce with the margarine, flour, milk and 2/3 of the cheese.

Alternate layers of meat, lasagne and cheese sauce in a deep cooking tray finishing off with the sauce. Sprinkle the rest of the cheese on top.

Cook until golden brown.


Carmarthenshire County recipe for Carmarthenshire Primary Schools

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