Mincemeat lasagna

S h a red by Gr ac e M u t u mbwa , 5 3 , o f Hatfield , Zim babw e

3 big onions, diced

2 green peppers, diced
1 small piece of fresh ginger, minced
1 kg (2.2 pounds) mincemeat (ground beef)
5 ml (1 teaspoon) cooking oil
Salt, white and black pepper to taste
White sauce or Béchamel (sauce made of butter, flour, salt, and milk/water)
400 grams (.88 pounds) fresh cheese
Five large tomatoes, diced
1 kg (2.2 pounds) macaroni

Photo: Genmewcaugsa
Fry green pepper, onions, and ginger together. Before they brown, add the mince-
meat, then add the diced tomatoes and the spices. Boil the macaroni separately.

Into a baking tray, first add the cooked macaroni, then the cooked mincemeat, and
alternate in layers, ending with the grated cheese on top. Pour in the white sauce, then
bake at 350°F (180°C) for 30 minutes. Can be served with salad of your choice. Green bell peppers

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