Post by dudette2001uk on May 30, 2015 21:53:53 GMT
(Based on the Hairy Bikers “skinny beef lasagne”)
Serves 4
Ingredients
1 Knorr “rich beef” stockpot+ 300g hot water for stock
1tbsp tomato puree (s) (sff)
1 handful of dried oregano
2 onions, (s) (sff)
2 bay leaves
2 large leeks (s) (sff)
2 celery sticks, finely chopped (s) (sff)
2 carrots (s) (sff)
2 garlic cloves, finely sliced (sff)
1tbsp cornflower (3.5 syns/4=0.8syn per person)
150g button mushrooms, quartered (s) (sff)
180g reduced fat cheddar (4 Hea/4= 1Hea)
375 skimmed milk (1Hea)
400g tomatoes (s) (sff)
500g lean beef mince (ff)
Grated nutmeg
Salt & Pepper
Method
Slice the leeks halfway through, to the centre, cut the ends saving for later, cook for 5 mins or until they are soft, remove and chill, open out & dry on a kitchen towel, set aside.
Pre heat the oven at 200c.In a large pan cook the beef, any remaining leeks, chopped onion, garlic, carrot & celery. Cook for 10 mins, add mushrooms, and cook for 5 mins more. Add the beef stock, tomatoes, puree & oregano. Add 1 bay leaf. Season well with lots of pepper, Simmer for 20-30 mins, until the liquid has been cooked out, remove the bay leaf & disregard.
In a bowl mix the cornflower with 3tbsp of the milk, to a smooth paste. Cut 1 onion into quarters & place in a saucepan with a bay leaf, & bring to a simmer for 3 mins, remove from the heat and leave to infuse for 10 mins. Remove the onion & bay leaf, discard, reheat & add the remaining milk, cornflower & 1tbsp of the cheese, mix well and heat until thickened, season with the nutmeg, salt & pepper.
In an oven-proof dish add the mince mix to cover the base, add a layer of the leek “sheets” then repeat until the dish is full, finish with a leek layer, pour the white sauce over then add the cheese, cook at 200c for 30 mins until bubbling and the cheese has melted.
Serves 4
Ingredients
1 Knorr “rich beef” stockpot+ 300g hot water for stock
1tbsp tomato puree (s) (sff)
1 handful of dried oregano
2 onions, (s) (sff)
2 bay leaves
2 large leeks (s) (sff)
2 celery sticks, finely chopped (s) (sff)
2 carrots (s) (sff)
2 garlic cloves, finely sliced (sff)
1tbsp cornflower (3.5 syns/4=0.8syn per person)
150g button mushrooms, quartered (s) (sff)
180g reduced fat cheddar (4 Hea/4= 1Hea)
375 skimmed milk (1Hea)
400g tomatoes (s) (sff)
500g lean beef mince (ff)
Grated nutmeg
Salt & Pepper
Method
Slice the leeks halfway through, to the centre, cut the ends saving for later, cook for 5 mins or until they are soft, remove and chill, open out & dry on a kitchen towel, set aside.
Pre heat the oven at 200c.In a large pan cook the beef, any remaining leeks, chopped onion, garlic, carrot & celery. Cook for 10 mins, add mushrooms, and cook for 5 mins more. Add the beef stock, tomatoes, puree & oregano. Add 1 bay leaf. Season well with lots of pepper, Simmer for 20-30 mins, until the liquid has been cooked out, remove the bay leaf & disregard.
In a bowl mix the cornflower with 3tbsp of the milk, to a smooth paste. Cut 1 onion into quarters & place in a saucepan with a bay leaf, & bring to a simmer for 3 mins, remove from the heat and leave to infuse for 10 mins. Remove the onion & bay leaf, discard, reheat & add the remaining milk, cornflower & 1tbsp of the cheese, mix well and heat until thickened, season with the nutmeg, salt & pepper.
In an oven-proof dish add the mince mix to cover the base, add a layer of the leek “sheets” then repeat until the dish is full, finish with a leek layer, pour the white sauce over then add the cheese, cook at 200c for 30 mins until bubbling and the cheese has melted.