Wednesday, 25 March 2015

Lasagne



Some of you may call this a cheats lasagne, and it is to a certain extent, but I do have a reason for it!!! 

I had planned to make my lasagne for dinner on Monday evening, went to the shops after work, picked up my milk got home and looked in the cupboard for my special flour to get going with my white sauce. 

To my horror, it had disappeared, no where to be seen, no doubt deemed useless to my mother who most likely threw it away! 

Queue me getting in a strop at the thought of having to go to the shop again in the pouring rain, I'd only just got in!!!  Then I spotted a jar of white lasagne sauce hiding in the back of my cupboard.. 'Hmmm' I wondered.. Got my laptop out, put it in my recipe builder and hurrah!! The recipe worked out the same as if I had used my own - panic over, and no need to go to the shops! 

So here I give to you, my three layer, meaty, cheesy ever so slightly cheats lasagne.. One day I will make you it with my own sauce! You may think that I haven't used very much minced beef in this recipe, but you will be surprised a little goes a long way and the other ingredients compliment it just superbly.

Preparation Time: 15 Minutes
Cooking Time: 30-40 Minutes
Serves 6 Generous Portions

You Will Need

250g Lean Mince Beef
1 Onion Diced
3 Cloves of Garlic Chopped
1 Carrot Diced 
1 Small Celery Stalk Diced
300g Mushrooms Sliced
Oxo Beef Stock Cube
2 Cans of Chopped Tomatoes (400g each)
Handful of Chopped Basil
250g Fresh Egg Lasagne Sheets (I used Sainsbury's Own)
Jar of White Lasagne Sauce (I used Waitrose White Lasagne Sauce 525g)
2 Tbsp Parmesan Cheese
60g Light Cheddar Cheese ( I use Waitrose Lighter Mature Grated Cheddar)
Frylight/Calorie Controlled Oil Substitute
Salt & Pepper for Seasoning

Method

Preheat oven to 200 degrees

In a large frying pan sprayed with oil, start to soften the onion and celery, half way through add the carrots and garlic, cook until softened, or the onions have turned transparent

Add the beef to the pan, and brown throw in the mushrooms, putting them in at this point gives them a nice flavour, once they have cooked down add the beef stock cube - stir thoroughly

Pour in the chopped tomatoes, season, stir and leave to simmer fr about 10 minutes

Add the basil and let cook down for another 5 minutes and take off the heat

If using fresh lasagne sheets like mine, add them to boiling water for 2 minutes

Now the fun part, assembly! 

Add quarter of the mince mixture to the bottom of a lasagne dish, leaving little gaps in betwen, it doesn't have to cover the whole thing - the gaps are useful! 

Fill in the gaps with about half tablespoon of the white lasagne sauce (for each gap- little trick my Daddy taught me) you can mix the white sauce and beef sauce together if you after you put the white sauce on to get even coverage and sprinkle a tablespoon of the Parmesan on top - top with two lasagne sheets  (you want to try and reserve just under a half of the white sauce for the top layer)

Do this for the next two layers, once you are left with the top layer, add any spare tomato sauce then cover in the remaining white sauce

Top with the grated cheddar, and place in the oven.  Cook for 15 -20 minutes until the cheese starts to brown and the tomato starts to bubble

Serve with a nice big salad - perfect to make in a big batch, freeze or use for lunch the next day as I do :)

Weight Watchers Pro Points Value: 8PP Per Portion


If using wholemeal lasagne sheets, this would be 4PP per portion on a Filling & Healthy day.



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