Serves 4
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)
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

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