Beef and Vegetable Lasagna


Olive Oil
500g mince beef
1 large can of tinned chopped tomatoes
1 small can of tinned chopped tomatoes and green chillis
2 tablespoons of tomato paste
3 bay leaves
A dash of Lea & Perrins Worcestershire Sauce
Salt and Pepper to season
One medium yellow squash
One medium courgette
Whole Wheat Lasagna sheets (number depends on how big your sheets are and how big your pan is!)
4 tablespoons butter
4 tablespons flour
2 1/3 cups milk, heated
100g grated cheese
Parmesan to sprinkle on top

Making the tomato sauce

Place a drizzle of olive oil in the pan and add the mince. Season with salt and pepper. Brown the mince. Add the tinned tomatoes, tomato paste, bay leaves, Worcestershire Sauce. Leave to simmer for at least an hour on slow boil. Simmer for about 30 minutes. Chop up the squash and courgette and add tot the pan. Simmer for another 30 minutes. Place a lid on it so it doesn’t dry out!

Making the Bechamel Sauce

Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a little. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.

Making the lasagna

Cook the lasagna sheets as per the directions on the pack. Spoon a layer of the meat and vegetables to cover the bottom of your pan. Place lasagna sheets to completely cover the meat. Pour a generous helping of Bechamel Sauce on top. Sprinkle some cheese and parmesan. Repeat until your pan is full but leave some space as it will bubble when cooking!

Building the lasagna

Place your lasagna in a pre heated over at 350F for 45 minutes or until the top starts to brown and the sides are bubbling.

Enjoy with a nice green salad!


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