Corned Beef Lasagna | Home Foodie

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Corned Beef Lasagna

Ingredients

400 g lasagna noodles, cooked according to package directions

Meaty Sauce

1 (100 g) pc white onion, finely chopped
6 cloves minced garlic
2 tbsp MAGNOLIA GOLD BUTTER UNSALTED
1 (380 g) can PUREFOODS CORNED BEEF
1 (200 mL) pouch tomato sauce
1 1/2 cups beef broth
1/2 cup brown sugar
1 tsp oregano powder
1 tsp dried marjoram
1 tsp dried basil
odized fine salt and pepper to taste

Mushroom Sauce

1 (225 g) bar MAGNOLIA GOLD BUTTER UNSALTED
1/4 cup MAGNOLIA ALL PURPOSE FLOUR
2 cups MAGNOLIA FRESH MILK
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1/2 cup sliced mushrooms
iodized fine salt and pepper to taste
1 (185g) bar MAGNOLIA CHEDDAR CHEESE, grated
1 tbsp chopped parsley

Procedure

1. Preheat oven to 350°F.
2. To make meaty sauce, sauté onion and garlic in butter until tender. Add corned beef, tomato sauce, broth, sugar, herbs, salt and pepper. Simmer until slightly thick. Set aside.
3. To make mushroom sauce, melt butter and add flour. Gradually add milk and continue stirring until thick. Add cream, mushrooms and season with salt and pepper. Set aside.
4. Spoon out meat sauce on rectangular ovenproof serving dish and cover with one layer of noodles. Alternately cover with meat sauce, mushroom sauce and cheese.
5. Bake for 15-20 minutes or until slightly golden. Top with parsley.

Makes 4 to 5 servings

Tip/s:

• Best served with garlic bread.

Link to recipe: https://homefoodie.com/recipe/purefoo...

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