LASAGNE
Recipe by Lyndon Gee
1 Add oil to a large pan, cook the onions until lightly
browned then add the minced beef and cook 3-4
minutes, stirring regularly until cooked through and
breaking up any clumps with the back of a spoon.
serves 6
prep 30 mins
cook 65 mins
Ingredients
2 Now add the mixed vegetables, garlic, herbs, pepper and tomatoes. Mix well, turn down the heat, cover
and simmer gently for 15 minutes.
Dash olive oil
2 onions, finely chopped
450g lean minced beef
(or lamb, pork, turkey)
250g finely chopped vegetables
(e.g. carrot, pepper, mushrooms)
4-6 cloves garlic, crushed
1 heaped teaspoon dried oregano
and 1 of dried basil
2 good pinches pepper (1 for the
sauce)
1 400g tin chopped tomatoes
1 pint milk
1½ tablespoons cornflour
50g cheddar, grated + 20g cheese
to top
300g lasagne
Each portion contains
Calories
Sugar
Fat
475 10.3g 19g
24% 11% 27%
Saturates
Salt
Fibre
9.8g 0.8g 4.3g
48% 13% 19%
of an adult’s guideline daily amount
3 Meanwhile, dissolve the cornflour and a pinch of
pepper into a dash of milk. Heat the rest of the milk
in a pan, when nearly boiling turn down the heat, stir
in the cornflour mixture and carry on stirring until it has
thickened, then stir in 50g cheese.
4 In a lightly oiled ovenproof dish (around 5-6cm
deep) spread a spoon of the meat sauce then add
a layer of lasagne, top with a layer of the filling and
a little cheese sauce, then another layer of lasagne,
making 3-4 layers in all, ending with a final layer of
lasagne, spread with the last of the cheese sauce and
sprinkle with the remaining cheese.
5 Bake 180ºC/Gas 6 for 45 minutes until the top is
golden brown.
Chef’s tip from Lyndon
Allow to rest for 10-15minutes before
serving as this enables the lasagne to set and makes it
easier to cut. This dish is delicious for lunch the next
day. Store in an airtight container or wrap, and place
in the fridge. Heat thoroughly before serving.
Use up
Add any cooked or raw vegetables you have e.g.
celery, tomatoes and peppers. Add diced ham. Use
any cheese or odds and ends of different cheeses.
Variations
Lasagne
This can be made in
advance, so is perfect for
entertaining as you can
completely assemble it
then pop into the oven 1
hour before its needed.
The recipe is enough for
a big lasagne so halve
ingredients for a smaller
lasagne or divide into 2
separate dishes and
freeze one, ready for
next time!
Use any minced meat such as pork, lamb or turkey, or
swap meat for sliced mushrooms. Add a layer of
cooked drained spinach for extra colour and texture.
Extra flavour
Add fresh basil, chilli, rosemary or smoked bacon.
Add Dijon mustard to cheese sauce. Add tomato
paste, Worcestershire or soy sauce, or wild
mushrooms.
Freezer advice
For best results, cool down quickly (ideally within
an hour), divide into portions, place in an airtight
container, label and then pop in the freezer. Defrost in
the fridge, ideally overnight, and use within 24 hours
after defrosting. Reheat in microwave or covered in
foil in the oven, heating thoroughly until piping hot.
Vegetarian and vegan options
Add a can of green or puy lentils and a can of
mixed beans instead of minced beef. Or try replacing
the mince with a mince substitute. Use dairy free
cheese and rice or soya milk for the sauce.
Allergy advice
Can be made with gluten-free pasta and lactosefree cheese and milk. If avoiding tomatoes add some
stock instead and thicken with gluten free gravy mix.
For lots more recipes and advice on making the most
of your food visit lovefoodhatewaste.com