I often make this meal when I have visitors as it is quick and easy to make, as well as being very inexpensive. Use all your left over vegetables in this dish and stretch out your mince by adding porridge oats or quorn mince. Alternatively, use a high quality steak mince for a luxury version.
Lasagna can be made the previous day and stored in the fridge until ready to cook.
400 - 500 g mince beef
Lasagne sheets (9)
Beef stock cubes x 2
Canned chopped tomatoes x 2
1 tablespoon tomato puree
2 bell peppers
1 medium onion
1 teaspoon Italian herbs
1 tablespoon brown sauce
1 tablespoon vegetable oil
4 tablespoons Porridge oats (optional)
Parmasan cheese (optional)
For the sauce:
75 g butter
3/4 pint milk
2 tablespoons plain flour
Heat the oven to 200 c/gas mark 7.
Dice the onion. Slice the peppers and mushrooms into small pieces.
Heat the oil in a large saucepan and fry the mince until brown. Add the onions, peppers and mushrooms and cook for a further 4 minutes to soften.
Stir in the tomatoes and add the beef stock, Italian herbs, brown sauce and tomato puree. Grate the carrot and add to the pan. Gently add the porridge oats to thicken the mixture if desired.
Prepare the cheese sauce by melting the butter gently in a saucepan. Add the flour and stir well until no lumps are present. Slowly add the milk, stirring continuously, until the sauce has thickens to the consistency of custard. Grate the cheese and add to the sauce and set aside.
Assemble the lasagna into a square oven proof dish. Place 2 lasagna sheets on the bottom, then cover add a layer of meat sauce. Top the a little of the cheese sauce.
Place another layer of lasagna sheets on top and repeat. Finish with a deeper layer of cheese sauce on top and sprinkle with parmasan or cheddar.
Place in the oven for 40 minutes until the lasagna sheets are soft and the cheese topping has browned a little.
Delicious served with salad and garlic bread.
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