Beef Lasagne
Cooking Time: 1 hour, 30 minutes
Serves: 6
Calories per portion: Approx TBC
Ingredients
1 pack of 10% beef mince, 750g
200g of chopped mushrooms
2 carrots (approx 150g), finely chopped
1 red pepper, finely chopped
1 yellow pepper, finely chopped
A 100g serving of frozen peas
2 x tin of tinned tomatoes 400g (Recommended Napolina Chopped Tomatoes 400g)
2 x tin of tomato puree
6 x teaspoons of basil pesto (Approx 100g) (Recommended Sacla Basil Pesto 190g)
9 x lasagne sheets (Recommended Sainsbury's Lasagne Sheets 500g)
2 x low fat mozarella 125g (Recommended Sainsbury's 10% Fat Mozzarella Cheese, Be Good To Yourself 125g)
1 x jar white sauce 470g (Recommended Dolmio Lasagne Sauce White Creamy 470g)
50g grated cheddar cheese (Recommended Sainsbury's British Medium Cheddar 400g)
1 x beef stock cube
Teaspoon of Olive Oil
Dried thyme, dried basil
Fresh basil
Salt and pepper
Method
Preheat oven to 200c
In a wok or large saucepan, fry off the beef mince with olive oil
Chop the carrots, mushrooms and peppers and add to the beef mince
Add dried thyme, basil, salt and pepper and beef stock
Add the jar of tomato puree and teaspoons of pesto and cover the mixture
Add the 2 jars of chopped tomato and stir in. Add water if required
Add frozen peas
Simmer the mixture for 10 minutes
In a baking dish, lay 3 lasagne sheets on the bottom of the dish
Add half of the beef mixture and spread evenly across the dish
Lay 3 lasgane sheets on top
Add half of the jar of white sauce and spread evenly across the dish
Add thr second hald of beef mixture and spread evenly across the dish
Lay final 3 lasgane sheets
Add second half of white sauce and spread evenly across the dish
Chop mozeraella and lay on top; spread evenly across the dish
Tear a few leaves of fresh basil and sprinkle on top
Bake in oven for approx 45 minutes
Before serving, coat in cheddar cheese and leave to melt for 5 minutes.