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- 225g (8 oz) The Co-operative extra lean minced beef (10% fat)
- 1 large onion, peeled and finely chopped
- 1 clove garlic, peeled and crushed
- 1 Knorr Beef stock cube
- 400g can tomatoes
- 2 tablespoons tomato puree
- 1 teaspoon oregano or majoram
- Good pinch freshly ground pepper
- 1 glass red wine
- 115g (4 oz) lasagne
- Bechamel sauce
- 300ml (½ pint) semi skimmed milk
- 1 small onion and carrot
- 15g (½ oz) Flora Buttery spread
- 15g (½ oz) flour
- 25g (1 oz) Parmesan cheese, grated
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1. Pre-heat oven to moderate 180°C, 350°F, Gas No. 4.
2. Place mince, onion and garlic in a pan and fry, stirring until the beef is browned.
3. Crumble in the Knorr cube and stir in. Add the tomatoes, tomato puree, herbs,pepper and wine. Bring to the boil and simmer 30 minutes, stirring occasionally.
4. Meanwhile cook the lasagne in boiling water for 10-15 minutes, until just soft. Drain and rinse in cold water.
5. For the sauce, bring the milk to the boil with the onion and carrot. Take off the heat and leave to infuse for 10-15 minutes. Strain the milk and place back in the pan with the Flora and flour. Stirring constantly bring to the boil and simmer for 2-3 minutes until thickened and smooth.
6. In an ovenproof dish, layer the meat mixture, lasagne and sauce ending with the sauce and sprinkle with the cheese.
7. Cook in pre-heated oven for 30-40 minutes.
8. Serve with a fresh salad or plenty of vegetables of your choice.
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