POLOKWANE – Lasagne commonly refers to a dish made with several layers of lasagne sheets alternated with sauces and other ingredients, such as meats and cheese.
Lasagne originated in Italy during the Middle Ages and has traditionally been ascribed to the city of Naples. The first recorded recipe was set down in the early 14th century.
Ingredients
500g extra lean minced beef
1 x KNORR Naturally Tasty Lasagne Recipe Mix
200ml water
400g can chopped tomatoes
9 lasagne sheets
300ml white sauce
25g margarine
25g wheat flour
300ml semi skimmed mil
30g cheddar cheese, grated
Method
Preheat the oven to 190°C, 180°C fan assisted, Gas mark 5.
In a pan, fry the mince until browned. Blend contents of the sachet with the water and add to the pan with the tomatoes. Bring to the boil whilst stirring, then simmer for 1 minute.
Beginning with the beef sauce, place alternate layers of beef and pasta into an ovenproof dish. Top with a layer of white sauce, sprinkle with the cheese and bake for 35-40 minutes until golden and bubbling.
Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard
