Serves 4
Ingredients:
1 Onion, finely chopped (s)
1 Garlic, finely chopped (s)
1 Oxo vegetable stock cube
½ Tsp Ground cinnamon
½ Tsp English mustard
1 Tbsp. Balsamic vinegar
1 Tbsp. Dried oregano
2 Tbsp. Tomato puree (s)
4 Eggs (p)
60g Cheddar, grated (2Hea/4=0.5 Hea or 12 syns/4=3 syns per person)
50g Quark (p) (c)
300g Macaroni (f)
300g Frozen spinach (s) (c)
400g Lean lambs mince (p)
400g Chopped tomatoes (s)
Method
Preheat the oven to 180C.
In a pan, sprayed with frylight, cook the onion & garlic until soft; add mince, cooked until browned.
Sprinkle with Balsamic vinegar, add the stock cube, oregano, cinnamon, mix well then add tomatoes & tomato puree, cook for 20 mins until the meat is cooked & the liquid has thickened.
Defrost the spinach.
Cook the macaroni as per the package instructions, drain then tip in a bowl, add the eggs, mustard & quark, mix together.
In a lasagne dish spread a layer of the pasta, add a layer of the mince, spinach & a final layer of macaroni, cover with the cheese & cook for 20-30 mins until the cheese has melted.
Credit: Pete’s Recipe Book
