Grace Corned Beef Lasagne


Grace Corned Beef Lasagne
Preparation time
Cooking time
Waiting time 20m


For 6 Person(s)


  • 4 tablespoon(s) Margarine
  • 1 teaspoon(s) paprika
  • 4 tablespoon(s) Flour
  • 2 cup(s) whole milk
  • 3 tablespoon(s) Grace Vegetable Oil
  • 2 tablespoon(s) basil, chopped
  • 4 tablespoon(s) garlic, chopped
  • 1 large onion, chopped
  • 1 can(s) Grace Mixed Vegetable, drained
  • 1 can(s) Grace Corned Beef
  • 1 packet(s) Lasagna noodles, boiled and drained
  • 1 1/2 cup(s) Anchor Cheddar Cheese
  • 1/4 cup(s) Parmesan Cheese
  • 1/4 cup(s) Grace Tomato Ketchup, optional

Grace Corned Beef Lasagne Directions

  1. Heat saucepan and add Grace Hello Margarine. Fold in the flour and mix using a wooden spoon until the mixture becomes smooth.
  2. Pour in the milk and whisk until the mixture thickens and is free of lumps; set aside.
  3. In a separate saucepan, heat 2 Tbsps. Grace Vegetable Oil and use to saute half the basil, garlic and onion. Fold in the Grace Mixed Vegetable and allow to heat through. Scrape in a bowl and set aside.
  4. Heat the remaining Grace Vegetable Oil in the same saucepan and use to saute the remaining basil, garlic and onion. Mix in the Grace Corned Beef, then set aside.
  5. Grease a casserole with 1 tsp. margarine.  Arrange four (4) overlapping layers of lasagne noodles on the base of the casserole and spread on 1/2 cup of the Bechamel Sauce. Spread on a half of the corned beef mixture, 1/4 cup grated Cheddar Cheese and 1 Tbsp. Parmesan Cheese.
  6. Cover with a second layer of lasagna noodles. Spread on 1/2 cup Bechamel Sauce then the Grace Mixed Vegetable. Spread on 1/4 cup grated cheese and 1 Tbsp. Parmesan Cheese.
  7. Spread on a third layer of lasagne noodles, 1/2 cup Bechamel Sauce, corned beef mixture, 1/4 cup Cheddar Cheese and 1 Tbsp. Parmesan Cheese.
  8. Top with a fourth layer of lasagne noodles. Combine Grace Tomato Ketchup with the remaining sauce and spread over the noodles. Top with 1/2 cup Cheddar Cheese and sprinkle with paprika.
  9. Bake in a preheated oven 180°C/350°F for 30 minutes.

    Serve with a garden salad.

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