Beef lasagne

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Beef lasagne Image:Ben Dearnley Photography

  • Cooking Time45-50 minutes (preparation 1 hour and 20 minutes)
  • Serves6 Serves 6

Ingredients

  • Meat sauce:
  • Olive oil spray
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons no added salt tomato paste
  • 600g lean beef mince
  • 100g button mushrooms, diced
  • 800g can no added salt diced tomatoes
  • 2 teaspoons dried oregano leaves
  • 1 teaspoon caster sugar
  • 1/2 cup water
  • Cracked black pepper, to season
  • White sauce:
  • 2 tablespoons margarine spread
  • 2 tablespoons plain flour
  • 2 teaspoons cornflour
  • 2 cups reduced fat milk
  • Pinch ground nutmeg
  • 180g instant lasagne sheets
  • 60g grated reduced fat cheddar or mozzarella cheese
  • Salad or steamed vegetables, to serve

Method

Method

1. To make the meat sauce, lightly spray a large saucepan with olive oil, add the onion and garlic and cook over medium heat, stirring often for 5 minutes until soft. Add tomato paste and cook for 2 minutes.

2. Increase heat to high, add the mince and cook, stirring with a wooden spoon to break it up for 5 minutes or until the mince changes colour. Stir in the mushrooms, tomatoes, oregano, sugar and water. Season with pepper and bring to the boil.

3. Reduce heat to medium-low, cover and cook, stirring occasionally, for 20 minutes. Remove the lid and simmer, uncovered, a further 10-15 minutes until sauce has thickened slightly. Taste and season with more pepper if needed.

4. For the white sauce, melt the margarine spread in a medium saucepan over medium heat. Add the flours and cook, stirring, for 1 minute. Remove the pan from the heat, gradually add the milk, 1/2 cup at a time, whisking constantly until all been added. Return to heat and cook, stirring constantly for about 5 minutes until sauce has thickened. Remove from the heat, stir in the nutmeg.

5. Preheat oven to 200°C (180°C fan-forced). Lightly grease a 6cm x 18cm x 24cm ovenproof dish with olive oil spray. Spoon about 1/2 cup of the meat sauce over base of greased dish. Cover with a single layer of lasagne sheets, trimming to fit if necessary. Top with half the remaining meat sauce, then drizzle over about 1/3 cup of the white sauce . Top with a layer of lasagne, remaining meat sauce and 1/3 cup of white sauce. Top with a final layer of lasagne then spoon over the remaining white sauce to cover the pasta.

6. Cover with a sheet baking paper then foil. Place onto a tray and bake for 30 minutes. Remove baking paper and foil, sprinkle over the cheese and bake for a further 15-20 minutes or until the pasta is tender when tested with a skewer.

7. Cut into pieces and serve with salad or steamed vegetables.

Ingredients

  • Meat sauce:
  • Olive oil spray
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons no added salt tomato paste
  • 600g lean beef mince
  • 100g button mushrooms, diced
  • 800g can no added salt diced tomatoes
  • 2 teaspoons dried oregano leaves
  • 1 teaspoon caster sugar
  • 1/2 cup water
  • Cracked black pepper, to season
  • White sauce:
  • 2 tablespoons margarine spread
  • 2 tablespoons plain flour
  • 2 teaspoons cornflour
  • 2 cups reduced fat milk
  • Pinch ground nutmeg
  • 180g instant lasagne sheets
  • 60g grated reduced fat cheddar or mozzarella cheese
  • Salad or steamed vegetables, to serve