Camp oven lasagna recipe

Ingredients

• 500 grams beef mince
• ⅓ cup plain flour
• 1 tin tomato soup
• 4 cups milk
• 1 tin diced tomatoes
• Pinch of salt
• 3 tablespoons dried mixed herbs
• Pinch of ground nutmeg
• 6 garlic cloves, diced
• Lasagna sheets
• 1 large brown onion, diced
• 1 cup grated tasty cheese
• ¼ cup cup butter
• Oil

1. Add a splash of oil to a large frypan then add garlic and onion and cook until onion is clear.
2. Add mince and dried herbs and cook until mince is browned. Add tin of tomato Method: soup, tin of diced tomatoes, stir and let simmer for 10 minutes.
3. To make bechamel sauce, in a separate pan, melt butter then remove from heat and stir in flour. Return to heat and cook for 2 minutes.
4. Remove from heat, add all the milk then return to heat and continuously stir until sauce is thickened. Add salt and a pinch of nutmeg.
5. Start by layering sauce into a 4.5 quart camp oven then add lasagna sheets then add bechamel sauce. Repeat until all ingredients are added. Cover with lid and cook for 45 minutes or until lasagna sheets are soft. Remove from heat, take off lid, sprinkle with grated cheese then return to heat for 10 minutes until the cheese has melted.
6. Camp oven lasagna won’t brown on top like lasagna cooked in an oven.