About the Recipe
This recipe only uses a handful of ingredients, but packs quite the flavour punch. Finish it, freeze it, or feed your friends!
Ingredients
2 teaspoons vegetable oil
250g lean beef mince (5% fat)
1 onion, peeled and diced
3 carrots, washed and grated
2 garlic cloves, peeled and crushed
2 x 400g cans chopped tomatoes
250g no-cook lasagne sheets
For the sauce:
3 tablespoons vegetable oil
75g plain flour
750ml semi skimmed milk
Preparation
Preheat the oven to 200°C, 180°C fan, Gas Mark 6.
Heat the oil in a large non-stick frying pan over a medium heat. Add the mince and cook for 5-6 minutes, or until brown, stirring occasionally. Remove from the heat and set aside.
Add the onion and carrot to the pan. Cook for 8-10 minutes, or until hot.
Meanwhile, heat the oil in a pan and warm for a few minutes. Add the flour and mix to form a paste. Cook for 1-2 minutes. Add ¼ of the milk and whisk to remove any lumps. Slowly add the remaining milk, whisking continuously. Gently heat the sauce for 3-4 minutes until it's thick and coats the back of a spoon. If required, pass the sauce through a sieve to remove any lumps. Season.
Once the onions and carrots in the pan are soft, add the garlic and cook for 2 minutes. Return the mince and any meat juices to the pan with the chopped tomatoes. Stir gently, cover and simmer for 10 minutes, until the sauce thickens slightly.
To assemble the lasagne, place a quarter of the tomato sauce into the bottom of a medium ovenproof baking dish. Top with a layer of the lasagne sheets. Spoon over another quarter of the tomato sauce and top with a third of the white sauce. Repeat the process twice more, finishing with a layer of the white sauce.
Bake for 25-30 minutes until golden brown. Serve with a side salad.