Family Lasagne
This dish has a wonderful rich flavour, despite the low fat content. It can be put together the day before, then covered and placed in the fridge until needed.
Serves: 6
Ingredients
For the white sauce:
Geo Organic Sea Salt and freshly ground black pepper
700ml skimmed milk
1 thick slice of onion
3 tbsp cornflour
Freshly grated nutmeg
250g pack Waitrose Fresh Lasagne
25g Parmesan cheese, grated
For the meat sauce:
500g pack Waitrose 5% Fat British Ground Beef
1 large onion, finely chopped
1 carrot, finely chopped
2 cloves garlic, crushed
400g can chopped tomatoes
2 tbsp tomato purée
3 tbsp red wine
1 tbsp fresh oregano, chopped (or 1 tsp dried)
1 bay leaf
Geo Organic Sea Salt and freshly ground black pepper
Method
- To make the meat sauce, put the beef, onion, carrot and garlic in a pan and cook over a medium heat, stirring, for about 5 minutes, until the meat is no longer pink. Spoon off any fat, but leave the juices.
- Add the tomatoes, tomato purée, red wine, oregano, bay leaf and seasoning. Bring to the boil, reduce to a simmer, cover and cook gently for 30 minutes.
- Meanwhile make the white sauce. Put all but 3 tbsp of the milk in a pan. Add the bay leaf and onion, bring to the boil, then remove from the heat and leave to stand for 15 minutes.
- In a separate pan, mix the cornflour with the remaining milk. Strain the infused milk into the pan and bring to the boil. Simmer for 2 minutes, stirring continuously, until thickened. Season and add nutmeg to taste. Remove from the heat.
- Preheat the oven to 190°C, gas mark 5. Cover the bottom of a medium-sized ovenproof serving dish with a single layer of lasagne sheets. Spoon on a thin layer of meat sauce, and cover with some of the white sauce. Arrange a layer of lasagne on top of this. Continue layering, finishing with white sauce. Sprinkle with the grated Parmesan. Bake for 20-25 minutes, or until bubbling and golden on top. Serve immediately with a salad or green vegetables.