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Ingredients

Adjust Servings:
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

Nutritional information

385g
Serving size
700/2900
Energy Kcal/Kj
35g
Carbohydrates
50g
Protein
43g
Fat
20g
Saturated fat

Lasagne

Features:
  • Contains Celery
  • Contains Dairy
  • Contains Mustard
  • Diabetic Appropriate
  • 2 hr 45 min
  • Serves 8
  • Medium

Ingredients

  • Beef Sauce

  • Béchamel sauce

Directions

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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.

Steps

1
Done

Béchamel sauce - method

1. Bring the milk just to the boil with the onion, bay leaf and peppercorns.
2. Remove from the heat and leave to infuse for 20 minutes before straining.
3. Melt the butter in a non-stick pan, stir in the flour, and cook over a low heat for five minutes.
4. When smooth, gradually add all the strained milk, stirring continuously.
5. Cook for 10-15 minutes to ensure the flour is cooked through.
6. Sprinkle with grated nutmeg, cover to prevent a skin forming and set aside while you make the meat sauce.

2
Done

Meat sauce - method

1. Sauté the onion for about 7 minutes. Add the carrot, butternut squash, celery and peppercorns.
2. Add the minced beef, stir and cook until it is browned.
3. Stir in the tomato puree, red wine, bay leaf and stock and cook for 2 minutes.
4. Add the tomato puree and herbs and cook for 40 minutes, until most of the liquid has reduced.
5. Season with salt and pepper to taste.

3
Done

Pre-heat oven & assemble

6. Preheat the oven to 180°C/350°F/gas mark 4.
7. Mix the parmesan and cheddar cheese together.
8. Place a layer of the meat sauce in the bottom of a 25 x 18cm (10 x 8 inch) baking dish. Add a layer of the lasagne sheets, a layer of béchamel and sprinkle with some of the grated cheese. Repeat layers, finishing with béchamel and grated cheese. Bake for 40 to 45 minutes, until it’s piping hot and brown on top.

4
Done

Healthy ways to reduce the calories and carbs

1. Replace 1 or all of the lasagne sheet layers with sliced courgettes & large sliced tomatoes.
2. Reduce the cheddar cheese to 100g.
3. Add in extra non-starchy vegetables, like mushrooms, courgettes, peppers or spinach.
4. Serve the lasagne with a plain salad or non-starchy vegetables.

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