Mix-Up Lasagne

A yummy lasagne using a mixture of ingredients with only one layer of pasta. Taking inspiration from Tom Kerridge’s “One Layer Lasagne” dish, I’ve created this yummy lasagne with a home made cheese sauce and delicious courgette as the second layer of ‘pasta.’

Yum, light and easy to make. 

Preparation: 10 minutes

Cooking: 45 minutes 

Ingredients:

  • 1 clove garlic, minced
  • 2 courgettes, sliced
  • 4 mushrooms, diced
  • 1 tbsp olive oil
  • 1/2 white onion, diced
  • 1 tsp Italian herbs
  • 500g lean beef mince
  • 8 plum tomatoes, diced
  • Passata
  • 1beef stock cube, to sprinkle into the beef mix
  • 1/2 tsp dried oregano
  • 1 tsp sugar
  • 3 sheets dried lasagne pasta

Cheese sauce:

  • 1 tbsp flora buttery, or any butter
  • 2 tbsp plain flour
  • 400ml semi-skimmed milk
  • 150g mature cheddar
  • Salt and pepper

Method:

Beef mix:

    To a wok or deep pan, add garlic, oil, mushrooms, onion, oregano, Italian herbs and beef mince and cook until mince has changed colour.
    After a few minutes, add sugar, plum tomatoes, passata and beef stock crumbled into the mix and cook for a further 10 minutes on a low heat.
    Turn off heat and set aside.
  1. Preheat the oven to 200C/180C Fan/Gas 6.

Cheese sauce:

  1. Met the butter in a saucepan.
  2. Stir in the flour and cook for 2 minutes.
  3. Take the pan off the heat and gradually stir in the milk to get a smooth sauce.
  4. Return to the heat, and, stirring all the time, bring to boil.
  5. Add salt and pepper.
  6. Simmer gently for 8-10 minutes before adding the cheese and allowing to melt. Using a hand whisk gently mix the cheese so it doesn’t get lumpy.

Making the lasagne:

  1. Spoon the beef mix into the oven proof dish, add the lasagne sheets before pouring over some cheese sauce.
  2. Spoon the rest of the beef mix, with sliced courgettes over the top of the beef mix and top with cheese sauce.
  3. Sprinkle cheese over the top and add to the middle of the oven.
  1. Bake for 30–35 minutes, or until the pasta is tender and the top of the dish is golden-brown and bubbling around the edges. Serve immediately.

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