CHEESY MUTTON LASAGNE PIZZA
INGREDIENTS
- 240g packet lasagne pasta sheets
- 1 cup ( 125g ) grated tasty cheese
- 250g mushrooms, sliced
- 1 small green pepper, chopped
- 2 x 125g mutton, thinly sliced
- 1 1/2 cups ( 185g ) grated tasty cheese, extra
- 1/4 cup grated fresh parmesan cheese
TOMATO SAUCE
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 410g can tomatoes tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brown sugar
- 1 teaspoon dried basil leaves
CHEESY MUTTON LASAGNE PIZZA METHOD:
Grease 25cm x 30cm Swiss roll pan. Add pasta to a large pan of boiling water, boil, uncovered, until just tender; drain. Rinse pasta under cold water, and drain. Place half the pasta over the base of the prepared pan, sprinkle with tasty cheese, and top with the remaining pasta.
Bake in a moderate oven
for 10 minutes. Spread pasta base with tomato sauce, and top with mushrooms,
pepper, and mutton. Sprinkle with extra tasty cheese and parmesan. Bake in the moderately hot oven for about 40 minutes or until well browned.
Tomato Sauce:
Heat oil in the pan, add onion and garlic, and cook, stirring, until onion is soft. Add undrained crushed tomatoes, paste, sauce, sugar, and basil. Bring to a boil, and simmer, uncovered, for about 20 minutes or until sauce is thickened,
stirring occasionally.
Serves 4.
Note: Recipe can
be made 2 days ahead.
Storage: Covered, in refrigerator.
Freeze: Cooked
or uncooked pizza suitable.
Microwave:
Pasta suitable.