I made lasagna the other night, and it went down very well. I’ve always bulked out the meaty-tomato sauce with a little bit of veg, usually diced onion, carrot and celery. Lasagna is all about the layers, and I think that’s why I like it so much, all topped with a cheesey sauce. I was quite surprised how cheap this recipe turned out to be for individual portions and how good it is nutritionally, low in fat, saturated fat, salt, and sugars. Along with a good source of protein and offers 18% of fibre.
Celery, eggs, milk, soya, gluten.
Pasta sheets x 7
Tinned tomatoes x 2 cans
Mince beef 375g
1 celery stick
Corn flour – teaspoon
Cheese sprinkle (on the top for melting)
Olive oil – teaspoon
Herbs – Oregano, basil, chilli powder, black pepper. (each just a sprinkle)
Prep time: 10 minutes
Cook time: 40-45minutes
- Heat the oil in a fry pan and brown the mince, add the onion, carrot and celery, pour in around 50ml of water in and simmer for 5-10 minutes, add in the herbs and tinned tomatoes and mix up.
- Boil a pan of water and cook through the pasta sheets for 2 minutes each.
- For the cheese sauce mix the corn flour and milk and microwave for 1 minute at a time, add the cheese after 2 minutes, stop when thick.
- In a baking dish, put the mince mixture in the bottom, add the pasta sheets to cover the dish and layer until the dish is full or until you run out of mixture.
- Pour the cheese sauce on top to cover the dish and sprinkle with cheese, place in the oven at 220˚C.
Let me know what you think!