Ingredients

• 450g Lean steak mince
• 500ml of Mothers Sauce ( or a jar or a tomato sauce of your choice)
• 225g pre cooked Lasagne sheets (or dried however you will need to increase the cooking time by 10 mins) ( approx. 8 sheets)
• 1 teaspoon of dried basil

Cheese Sauce

• 130 gm Cheddar Cheese (10gm for sauce 30gm for topping)
• 25g butter or margarine
• 25g plain flour
• 3/4 pt milk
• (If not using Mothers Sauce you can add to your mix)
• 175g grated carrot
• 175g diced onion
• 1 tin chopped tomatoes

Method

• 1. Preheat oven 200oc/400f/Gas 6
• 2. Dry Fry the meat until brown in a large frying pan, drain with a slotted spoon and transfer to a saucepan
• 3. In the same pan cook the onion until soft – about 3- 5 minutes
• 4. Add the mother sauce ( or the onion and grated carrot) cover and cook until tender 15-20 minutes, then remove the lid, increase the heat and bubble for a 2-3 minutes to reduce if necessary

To Make the Cheese Sauce

• 1. Melt the butter in a saucepan then add the flour and cook, stirring until sandy in texture and colour
• 2. Add the milk in one go and whisk vigorously so no lumps develop. Cook for about 5 minutes. Add the cheese reserving a little for the topping and allow to melt. If too thick just add more milk

Layering the Lasagne

• 1. Place some of the Lasagne in the base of the tin, and cover with half the meat sauce. Arrange another layer of Lasagne and a layer of chesse. Sauce. Repeat again with the remaining lasagna as the top layer. Pour over the remaining sauce on top. Sprinkle with the reserved cheese and sprinkle the dried basil.
• 2. Cover with foil for the first 20 mins then remove foil for remaining cooking time to brown the cheese.
• 3. Put into preheated oven and bake until the pasta is tender and the top is brown, about 30-35 mins

Allergies

Milk, Wheat, Soya, Celery, Egg. Ask us about allergens

Serves

Serves 4