Greek Lasagne

Greek Lasagne

serves 4

Core recipe

500g lean minced lamb
1 clove garlic, crushed
1 onion chopped
1 green pepper chopped small
1 courgette, cut into small dice
1aubergine, cut into chunks
1 can chopped tomatoes
100g sliced black olives
tomato paste
1 Lamb Oxo stock cube in 5 fl oz boiling water
1 tablespoon freshly chopped rosemary
1 teaspoon ground cumin
1 teaspoon ground corriander
2 teaspoons mint sauce
salt & pepper
100g (4 oz) no pre-cook lasagna sheets
295g Campbell's Condensed Cream of Mushroom Soup
150ml (1/4pt) milk
100g ELF


Pre-heat oven to 200ºC (400ºF, gas 6).
Stir-fry mince for 2-3 mins - drain off any excess fat.
Add onion, garlic and vegs, cook for a further 3 mins - stirring regularly.
Add tomatoes,tomato paste, stock,olives, mint sauce and herbs and season to taste.
Mix together mushroom soup, cheese and milk; set aside.
Spoon half meat mixture into an oven-proof dish. Top with half lasagne and half mushroom soup mixture. Repeat layers ending with soup mixture.
You could add some Feta to the sauce and point it.