Nutritious healthy nursery lunch

Ingredients – Serves 5 Method
Onion, peeled 60g (1 small)
Garlic, peeled 1 clove
Beef, lean, minced 210g
Oregano ½ teaspoon
Tomato purée
30g (2 tablespoons)
Canned tomatoes, chopped
100g (½ x 200g can)
Water 200ml
Soft margarine 20g
Plain flour 20g
Whole milk 200ml
Lasagne sheets
90g (5–6 sheets)
Cheddar cheese, full-fat 30g
  1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Chop the onion and garlic.
  3. Put a large pan on a medium heat, add the mince and cook until brown. Add the onions, garlic, oregano and tomato purée and cook for 5 minutes until the onion has softened.
  4. Add the canned tomatoes and water and leave to simmer for 20 minutes.
  5. Prepare a roux white sauce: in a separate pan melt the margarine on a low heat. Once it has melted, stir in the flour cook on a low heat for 1–2 minutes. Gradually add the milk a little at a time stirring continuously, bringing the sauce to the boil until thickened.
  6. In an ovenproof dish, layer the mince and lasagne sheets and top with a layer of white sauce.
  7. Grate the cheese and sprinkle on the top. Bake in the oven for 45 minutes or until piping hot throughout and golden on top.

Preparation time – 50 minutes
Cooking time – 45 minutes