Lasagne
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 400 g 5% fat beef mince
- • 1 medium carrot (peeled and chopped)
- • 1 stick celery (chopped )
- • 1 medium onion (peeled and diced)
- • 4 large mushrooms (sliced)
- • 1 courgette (diced)
- • 1 red pepper (deseeded and diced)
- • 1 green pepper (deseeded and diced)
- • 70 g tomato puree
- • 400 g chopped tomatoes
- • 200 ml boiling water
- • 2 beef stock cubes
- • 1 tbsp Worcestershire sauce or Henderson's relish
- • 1 tbsp mixed herbs
- • 2 cloves garlic (peeled and crushed)
- • 500 g fat free natural yogurt
- • 1/2 tsp mustard powder
- • 120 g reduced fat Cheddar cheese (grated)
- • 2 eggs
- • 6 lasagne sheets
Preparation Steps
Heat a pan and spray with low calorie cooking spray. Add the onion, celery, carrots and garlic to the pan and cook for a few minutes, until they start to soften.
Add the mince, and cook until it starts to brown.
Add the herbs, and Worcestershire sauce, continue to cook for a few more minutes.
Add courgette and peppers and give the mixture a stir .
Add mushrooms and fry for about 5 minutes.
Stir in the tomato puree, Oxo cubes and tinned tomatoes. Add water and stir well.
Put the lid on the pan and simmer for 20-30 minutes.
Adjust seasoning if necessary.
Spread a layer of the mince mixture on the bottom of a decent sized oven proof dish, then add a layer of lasagne sheets, then repeat until you reach the top of the dish, ending with a layer of lasagne sheets. Make sure you leave enough room for the sauce.
Mix the yogurt, eggs, mustard powder and salt to taste. Beat well to make sure it's mixed smooth.
Pour this sauce over the top of the lasagne sheets, then sprinkle with the grated cheese.
Cook in the oven for 25-30 minutes, on 190-200°C.
Remove from the oven and allow to rest for 5-10 minutes, so it is easier to portion.