
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 |
- Preheat the oven to 180°C/350°F/gas mark 4.
- Chop the onion and garlic.
- 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.
- Add the canned tomatoes and water and leave to simmer for 20 minutes.
- 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.
- In an ovenproof dish, layer the mince and lasagne sheets and top with a layer of white sauce.
- Grate the cheese and sprinkle on the top. Bake in the oven for 45 minutes or until piping hot throughout and golden on top.
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Preparation time – 50 minutes
Cooking time – 45 minutes