This recipe is from Mrs. Bruce of Aberdeen.
Filling:
– 1 pound of hamburger meat (mince)
– 1 pack of streaky bacon
– 2 to 4 cubes of chicken stock (adjust to taste)
– 2 medium to large carrots sticks, shredded
– 1 large onion, diced up
– 1 large bell pepper, diced up
– 1 teaspoon powdered garlic
– 1 tube of tomato paste (adjust to taste)
1. Cook the bacon until it is crisp and set it aside.
2. Cook hamburger (mince) and break it down while you cook it so it looks like taco meat
3. Re-add the bacon, crumbled or finely chopped
4. Now add in the chicken stock cubes (crumbled), carrots, onion, bell pepper, and garlic. Mix it very well. Cook it down until the onions are soft and everything starts to blend together good. Stir it often, it will take about 20 minutes. Then, as the last step, add the tomato paste and mix it quickly, then remove the pan from the heat and set the mixture aside.
Cheese sauce:
– 1 American stick of butter (4 ounces or half cup)
– 12 oz strong cheddar cheese, grated or shredded
– 4 tablespoons of flour
– 2 cups of whole milk (if possible) or use any milk you have
1. Put everything into a saucepan and bring to a slow, gentle boil, stirring very often. It will thicken up on its own, then immediately remove from heat.
Finally, you need lasagna sheets.
Use sheets you’ve already boiled or the kind you don’t need to boil first (nice to have).
Now put it all together in layers in a large baking dish.
– A layer of meat, a layer of lasagna noodles, a layer of sauce. This makes 2 layers.
– Bake for 30 minutes at 350 (USA) or 180 (UK).
