"Beef Lasagne...mmmmm. What a dish and so missed on the road if you don't have a camp oven to cook it in."
500g beef mince
400g can tomato puree
400g can diced tomatoes
2 cloves garlic chopped
1 Tbspn olive oil
Lasagne sheets or mountain bread
2 cups grated cheese
2 cups milk
1 Tbspn butter or margarine
1 Tbspn plain flour
Heat oil in large frying pan and sauté garlic until soft.
Add mince and brown over high heat stirring constantly.
Add diced tomatoes, tomato puree and ½ cup water.
Stir well then cover and simmer on low heat for 20 minutes, stirring occasionally.
Meanwhile heat 1 Tbspn butter in small saucepan over med heat.
When melted add 1 Tbspn of plain flour and stir well.
Keep stirring and add 2 cups of milk, blending mixture together over heat.
When milk appears quite warm add 1½ cups grated cheese and stir continuously until mixed and sauce is bubbling and thickening. Cover and stand.
Assemble lasagna in camp oven. Use 1/3 of beef mixture on bottom of tray, top with lasagna sheets (or mountain bread), then cover sheets with 1/3 cheese sauce. Repeat method twice to create 3 layers, ending with cheese sauce on top and sprinkle with ½ cup grated cheese.
Place camp oven on hot coals for 45 minutes or until cheese topping begins to brown. Test with fork if unsure.
Serve with green salad.
Serves 6 .
Mountain bread is a healthy low fat alternative to lasagna sheets although not as filling.
Vegetarians can also omit meat and use a variety of vegetables only.
Depending on the size of camp oven there may be leftover sauce, judge accordingly.
Easy cheese sauces can be purchased ready-made. Try Dolmio Pasta Bake Bechemel Sauce in a jar or Master Foods Cheese Sauce from a liquid package.
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