Ingredients
To make the Bolognese
500g 5% beef mince
1 onion, finely chopped
1 pepper, finely diced
1 carrot, finely diced or grated if you can’t be bothered (guilty!)
500g of Passata
3 cloves of garlic
x2 beef stock cube
0.5 tbsp of Dried basil and oregano
tbsp Olive Oil
Salt and Pepper
tbsp Tomato Puree
To make the Bechamel
50g plain flour
50g butter
500ml Semi Skimmed milk
240g Lasagne Sheets
80g reduced Fat Cheddar Cheese
Preparation
To Make the Bolognese - Add a tbsp of oil in a pan and gently fry off the Onions, Peppers and Carrots for around 8-10 minutes.- Add in the Mince and break up in pan, after around 5 minutes, add in the garlic, herbs salt and pepper.
- Once it starts to brown, crumble in the stock cubes and mix for another minute.
- Add in the puree for another minute before adding in the Passata and simmer for 20 minutes. For the Bechamel Melt butter and add in flour. Whisk together and cook off for 2 mins. Slowly add milk stirring each time and bring to the boil, stirring continuously. It takes maybe 3-4 mins. Take off heat when thickened.
Assemble with lasagne sheets and top with 80g reduced fat cheddar. I do Bolognese, lasagne sheet, Bolognese. lasagne sheet, Bolognese, lasagne sheet, bechamel and then the cheese. Put in oven on 180 for 30/40 minutes and cheese on top is browned.
I used 240g dried lasagne sheets and that was enough for a big lasagne dish.