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Prep Time
20-25 minutes
1 tbsp olive oil
1 onion, peeled and chopped
green pepper, chopped
200g button mushrooms, quartered
2 cloves of garlic, crushed
1 tsp oregano
tsp thyme leaves
400g lean minced beef
150ml red wine
2 reduced salt beef stock cubes, crumbled
1 can chopped tomatoes
A few dashes of Lea & Perrins Worcestershire sauce
6 fresh lasagne sheets
100g reduced fat cheese, grated
600ml semi-skimmed milk
30g margarine
45g plain flour
A pinch of freshly grated nutmeg
Tap or click steps to mark as complete
Preheat the oven to 180°C. Heat oil in a large saucepan over medium heat
Crumble in beef and brown all over, for about 5 minutes
Add onion, green pepper, mushrooms, garlic and dried herbs; cook for 5 to 10 minutes until vegetables soften
Add in the wine and reduce by half before stirring in the stock cube, chopped tomatoes, Heinz Tomato Ketchup and add a few dashes of Lea & Perrins Worcestershire sauce to taste and bring to the boil
Reduce heat and simmer for 10 minutes
To make the béchamel sauce, place the milk in a large non-stick saucepan, add the nutmeg and gently bring to the boil
In a separate saucepan melt the margarine and add the flour. Beat well and cook for two minutes.
Remove the milk from the heat and add a little to the flour mixture. Combine well, and when all the milk has been absorbed, add a little more. Continue to do this until all the milk has been added, whisking continually
Layer the meat sauce, lasagne sheets and béchamel sauce starting with the meat sauce. Repeat layers until the dish is full, finishing with béchamel sauce
Sprinkle the grated cheese onto the top of the sauce
Cover with foil and bake for 35 minutes. Remove foil and bake for 15 minutes or until golden, and heated through
Serve with broccoli on the side