




6 Fresh Lasagne Sheets | |
150g grated, Mature Cheddar Cheese | |
50g grated, Parmesan cheese | |
Beef Sauce |
|
Dash of Olive Oil | |
1, finely chopped Carrot | |
2 slices, finely chopped Butternut Squash | |
2 sticks, finely chopped Celery | |
2, finely chopped Onion | |
4, crushed Garlic Cloves | |
750g Minced Beef | |
1 Tablespoon Tomato Puree | |
1 teaspoon English Mustard | |
1/2 teaspoon Nutmeg | |
150ml Red Wine | |
200ml Beef Stock | |
400g Tin of Chopped Tomatoes | |
1 Tbsp, chopped Fresh Oregano | |
1 tablespoon Basil, chopped | |
Salt & Black Pepper | |
Béchamel sauce |
|
60g Butter | |
60g Plain Flour | |
650ml Milk | |
2 Bay Leaf | |
1 small, peeled & halved Onion | |
6 Black Peppercorns | |
Grated Nutmeg |
This is a classic lasagne recipe, loved by adults and children alike. The cheese and the lean meat keep carbohydrates in check. It is fairly high in calories but is lovely as a treat. Serve with lots of green salad. It takes a little while to make but it’s worth the effort. You can adjust the recipe quantity using the little button over the ingredient list.
1
Done
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Béchamel sauce - method1. Bring the milk just to the boil with the onion, bay leaf and peppercorns. |
2
Done
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Meat sauce - method1. Sauté the onion for about 7 minutes. Add the carrot, butternut squash, celery and peppercorns. |
3
Done
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Pre-heat oven & assemble6. Preheat the oven to 180°C/350°F/gas mark 4. |
4
Done
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Healthy ways to reduce the calories and carbs |