ingredients
serves 4
Meat sauce:
1 tablespoon lard
1 medium onion, chopped
1 pound lean minced beef
1 level teaspoon dried mixed herbs
1 can (15 ounce) peeled tomatoes
2 level teaspoons cornstarch
1 tablespoon Worcestershire sauce
Cheese sauce:
2 tablespoons Butter
1/4 cup flour
1/2 pint milk
1/4 level teaspoon dry mustard
1/2 cup Cheddar cheese, grated
salt and pepper
6 sheets lasagne (or about 4 oz)
Yogurt topping:
1 carton (1/4 pint) natural yogurt
1 egg
2 tablespoons flour
1 tablespoon grated Parmesan cheese (optional)
method
1. Preheat oven to moderately hot, 190°C (375°F) or gas 5.
2. To make the sauce, melt lard in pan and gently fry onion for 3 minutes, until soft.
3. Add beef, herbs and tomatoes and bring to the boil, stirring.
4. Simmer, uncovered for 30 minutes.
5. Mix cornstarch with Worcestershire sauce and stir into the meat.
6. Return to boil for 1 minute, stirring.
7. To make cheese sauce, melt butter in a pan, stir in flour off the heat and blend in milk. Return to heat and bring to boil, stirring.
8. Remove from heat. Add mustard, cheese and seasoning.
9. Cook the pasta according to the directions or place in boiling salted water for 11 minutes; drain.
10. To make up the dish, arrange the meat, lasagne and cheese sauce in layers, in an approximately 1.75 litre (3 pint) ovenproof dish, finishing with a layer of lasagne.
11. To make topping, combine yogurt, egg and flour, mix well and spoon over lasagne. Bake in the centre of the oven for 20-25 minutes, until topping is set.
12. If liked, sprinkle with grated Parmesan cheese and brown under hot grill.
