Post by Caz on May 26, 2015 16:36:04 GMT
Ingredients:
500g extra lean beef mince
1 medium finely chopped onion
half a crushed garlic clove
8 finely chopped mushrooms
1 beef oxo cube
twist of salt and pepper
500g Napolina Passata
2 tblsp tomato puree
1 tblsp balsamic vinegar
1 good heaped tblsp Total Greek 0% yogurt
56g grated extra mature cheddar
Lasagne pasta sheets
fry light
Method:
1. Spray a saucepan with frylight and soften the onion, garlic and mushrooms. (add a little water if it's too dry)
2. Add the mince, beef oxo cube, twist of salt and pepper, and cook through.
3. Add the passata, tomato puree and balsamic vinegar, simmer for 5 minutes.
4. Remove from the heat, stir through the yogurt and half the cheese.
5. Layer in a dish with the pasta sheets, (start and finish with a layer of sauce). Mine had 5 layers of pasta in it
6. Sprinkle the remaining cheese on top.
7. Bake in a preheated oven for 60 minutes at 180 degrees or 160 degrees for a fan oven.
8. Let it rest for 10 minutes and then tuck in
500g extra lean beef mince
1 medium finely chopped onion
half a crushed garlic clove
8 finely chopped mushrooms
1 beef oxo cube
twist of salt and pepper
500g Napolina Passata
2 tblsp tomato puree
1 tblsp balsamic vinegar
1 good heaped tblsp Total Greek 0% yogurt
56g grated extra mature cheddar
Lasagne pasta sheets
fry light
Method:
1. Spray a saucepan with frylight and soften the onion, garlic and mushrooms. (add a little water if it's too dry)
2. Add the mince, beef oxo cube, twist of salt and pepper, and cook through.
3. Add the passata, tomato puree and balsamic vinegar, simmer for 5 minutes.
4. Remove from the heat, stir through the yogurt and half the cheese.
5. Layer in a dish with the pasta sheets, (start and finish with a layer of sauce). Mine had 5 layers of pasta in it
6. Sprinkle the remaining cheese on top.
7. Bake in a preheated oven for 60 minutes at 180 degrees or 160 degrees for a fan oven.
8. Let it rest for 10 minutes and then tuck in
