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Beef and Spinach Lasagne

Prep time: 10 minutes

Cook time: 35 minutes

Serves 6

Ingredients

1 tablespoon olive oil 2 cups Campbell’s Real Stock – Beef 250g packet dried lasagne sheets (8 sheets)
1 onion, finely chopped 400g can diced tomatoes 60g baby spinach leaves
2 garlic cloves, crushed 1 tablespoon chopped fresh oregano 1 cup grated Tasty cheese
1kg beef mince Salt and pepper, to taste ¼ cup finely grated parmesan
¼ cup tomato paste

BECHAMEL SAUCE

50g butter, chopped 2 cups milk
¼ cup plain flour ½ cup finely grated parmesan

Method

Step 1.

Preheat Bosch oven to Assist – Fresh Lasagne setting 170°C. Lightly grease a large ovenproof dish (10-cup capacity) (20cm x 25cm) (5cm deep).

Step 2.

Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add beef. Cook, stirring to break up mince, for about 5 minutes, or until browned. Stir in paste. Add Campbell’s Real Stock – Beef and tomatoes. Bring to boil. Simmer, uncovered, stirring occasionally for about 20 minutes, or until thickened slightly. Stir in oregano. Season with salt and pepper.

Step 3.

Meanwhile, to make sauce, melt butter in a medium saucepan over a high heat until bubbling. Add flour. Cook, stirring for 2 minutes. Remove from heat. Gradually whisk in milk. Return to heat. Cook, stirring for about 3 minutes, or until boiling and thickened. Stir in parmesan. Season.

Step 4.

To assemble, spoon ½ cup of beef mixture over base of prepared dish. Top with 2 lasagne sheets. Add spinach leaves. Sprinkle with ½ cup of the Tasty cheese. Repeat layering with remaining beef mixture and lasagne sheets, finishing with a layer of lasagne sheets. Pour over béchamel sauce. Sprinkle with combined parmesan and remaining Tasty cheese.

Step 5.

Cook in oven for about 45 minutes, or until pasta is tender. Stand 10 minutes, before serving.

For more great products from the Campbell’s range, visit www.campbellsoup.com.au

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