Servings: 4 People
- 400 g extra lean minced beef less than 10% fat
- 1 tablespoon vegetable oil
- 1 large onion finely chopped
- 2 celery sticks finely diced
- 2 peppers deseeded and finely chopped
- 3 garlic cloves finely chopped
- 1 tablespoon dried thyme
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 3 tablespoons tomato purée
- 2 x 400g cans chopped tomatoes
- 1 tablespoon balsamic vinegar
- 2 bay leaves
- Freshly ground black pepper
- 9 sheets 'no pre-cook' lasagne sheets
- 568 ml semi-skimmed milk 1 pint
- 4 tablespoons of corn flour
- Tiny pinch paprika
- 80 g extra mature cheddar cheese grated
- 20 g parmesan cheese grated
- Prepare all of the vegetable.
- Preheat the oven to 180C/350F/Gas 4
- Add the mince to a large non-stick pan and cook on a medium heat until brown all over.
- When cooked, transfer to a sieve that is placed over a large plate to drain off the fat. Press the mince firmly with a wooden spoon to drain as much of the fat off as possible. Place to one side.
- Wipe out the pan with clean kitchen towel and return to the hob.
- Heat the oil on a medium heat then cook the onion, celery, peppers and garlic for around 15 minutes. Stir occasionally until the vegetables are softened and lightly coloured.
- Return the mince to the pan. Add the thyme, parsley, oregano, tomato purée and cook for a further 5 minutes.
- Add the chopped tomatoes, balsamic vinegar and bay leaves, then bring to the boil.
- Reduce the heat and simmer for at least 30 minutes. Season with freshly ground pepper, to own taste preference.
- Remove the bay leaves from the mince mixture.
- To make the white sauce; mix the cornflour with 2 tablespoons of the milk in a cup. Add an extra clove of chopped garlic if desired.
- Add the remainder of the milk and cornflour mixture to a saucepan and heat on a medium heat until the sauce is thick, stirring frequently. It is important to make sure the sauce does not boil over.
- Place a layer of meat mixture in the lasagne dish (approximately 35cm x 16 cm), just enough to completely cover the bottom. Then place a layer of lasagne sheets on top of the mince mixture, then cover the lasagne sheets with a thin layer of white sauce. Repeat this layering process of mince, lasagne sheets, and white sauce twice more.
- Mix the cheddar cheese and parmesan together then finish the dish by sprinkling the cheese all over the top.
- Transfer to the oven and bake for about 45 minutes to 1 hour, until the top is golden-brown and bubbling and the pasta cooked through.
- To serve, cut out squares of the lasagne and place onto plates. Serve with a large mixed salad. Feel free to add a couple of tablespoon of your favourite low-fat dressing to your salad.