Lasagne

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Serves 4

  • 5ml Extra virgin olive oil
  • 200g Mushrooms
  • 60g Grated cheddar
  • 1 Large Can/400g chopped tomatoes
  • 100g Red onion, chopped
  • 2 Cloves/6g Garlic
  • 1 beef stock cube made up to half a pint
  • 300ml Skimmed milk
  • 25g Plain flour
  • 5 Sheets Lasagne
  • 500g Extra lean minced beef
  • 25g Butter

To prepare the meat sauce, fry the mince beef and onion until brown. Stir in the stock, garlic, tomatoes and mushrooms.  Cook for about an hour until thick and rich.  If necessary add 2 tablespoons of cornflour dissolved in a small amount of cold water to thicken.

Grease an oven proof dish.  To make the bechamel sauce, melt the butter, stir the flour in and add the milk, stirring until thickened. Grate the cheese and add. Add seasoning to taste.

Layer the ingredients repeatedly, starting with the meat sauce, then the lasagne, ending with the bechamel sauce.

Sprinkle some cheese on top and bake in the oven at 400F / 200C / Mark 6 for about 45 minutes.

Serve with a green salad and roasted veggies.

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