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Beef lasagne
A family favourite that is quick and easy to prepare. Perfect for a weekend lunch and leftovers taste great.
Ingredients
- - 2 teaspoons olive oil
- - 1 large onion, chopped
- - 2 celery sticks, finely chopped
- - 2 zucchini, finely chopped
- - 2 teaspoons crushed garlic
- - 500 grams beef mince
- - 2 cans chopped tomatoes
- - 1/2 cup beef stock
- - 2 tablespoons tomato paste
- - 2 teaspoons dried mixed herbs
- - 375 grams instant lasagne sheets
- - 1/3 cup cornflour
- - 3 cups low fat milk
- - 100 grams reduced-fat cheese, grated
Method
- 1. Heat the oil in a large frying pan over medium heat. Add onion and cook until soft.
- 2. Add the other vegetables and cook until soft (about 5 minutes).
- 3. Stir in the beef mince and cook until browned, breaking up lumps with a spoon.
- 4. Add canned tomatoes, beef stock, tomato paste, dried herbs and stir to combine.
- 5. Bring to the boil then simmer for 20 minutes, stirring occasionally.
- 6. Preheat oven to 180 degrees.
- 7. Spread a little of the meat sauce into the base of a 23x30cm oven-proof dish and cover with a layer of lasagne.
- 8. Repeat a layer of meat sauce and lasagne finishing with a layer of lasagne.
- 9. In a saucepan blend some of the milk with the flour to make a paste and gradually add the rest of the milk, stirring constantly over low heat until it thickens.
- 10. Stir in the cheese until melted and pour over the lasagne.
- 11. Bake for 1 hour.
- 12. Serve with steamed vegetables or salad.