lasagne is the Answer

I always find the answer to life’s problems in a lasagne.

seriously it’s true…

Having people over? Cook a lasagne. Going to a family get together? Bring a lasagne. If something awful happens,  send lasagne! Hungover? lasagne! Honestly, lasagne has the answer,

Nothing says I’m thinking of you or I love you like a huge dish full of tasty lasagne! ( well that or cake.)

I have the recipe for lasagne with two types of white sauce for you here.  I know most of you have the mince part covered. It’s the white sauce that can flummox us.  (leaving no alternative than to grab a jar) I don’t judge 😉

.  A no-fuss slimming world friendly white sauce made creme fraiche and cheddar with a pinch of nutmeg.

.And a traditional sauce made with butter, cheese and nutmeg. (you decide which one to cook) 

Tip.. When cooking dried lasagne sheets.. make sure you put loads of the sauce and mince over the top of it,  leave a good space between each sheet and also between the edge of the dish and the sheet of pasta, that way they don’t get hard at the edges or dry up..

lasagne with two types of white sauce

Ingredients

  • 500 g pack of extra lean mince beef
  • 1 carrot (grated) or chopped really small
  • 1 onion (grated) (or chopped really small)
  • 2 cloves of garlic (crushed)
  • 1 red pepper
  • a handful of chopped mushrooms (optional)
  • 1 pack of lasagne dried sheets
  • carton of passata (500g)
  • 2 tablespoons tomato puree
  • 1 tablespoon of Basil (dried)
  • 1 tablespoon of oregano (dried)
  • 1 teaspoon of thyme (dried)

 The no-fuss white sauce 

  • 200g  creme Fraiche ( for slimming world one level tablespoon of low-fat creme Fraiche is 1/2 syn  using 10 tablespoons works out at less than 1/2 syn per serving..  )
  • 2 tablespoons of water to loosen it
  • 180  grated cheddar (one slice of lasagne is a healthy extra A on slimming world)

 The traditional white sauce

  • 1 tablespoon of butter
  • 1 heaped tablespoon of flour
  • 1/2 pint of milk mixed with 1/2 pint of hot chicken stock
  • 1 teaspoon of nutmeg (optional)
  • 200g grated vintage cheddar (I like the Dubliner one) save a bit to scatter on top

 

Method Preheat oven to 180 C gas mark 4.  (Serves 6 )

Chop  carrot, onion, garlic, and chop  mushroom and red pepper into, add to the pan in a little olive oil or fry light and cook for 10 mins, sieve off any excess liquid

Brown the mince by adding it to the veg (no extra oil needed)  when mince is browned .. drain off the fat with a sieve

Add passata, tomato puree, herbs and mix…  leave to one side while you make your sauce

When you’re ready to layer up remember to put lots of sauce on the dried pasta sheets and don’t overlap them. (this helps cook the pasta)

For the no-fuss white sauce 

Mix creme fraiche with 2 tablespoons of water to loosen it add a pinch of nutmeg and pour it over the assembled mince and pasta sheets .. top with grated cheese.

for the traditional sauce

Melt butter on a medium heat

add your heap tablespoon of flour and mix with a whisk

slowly quarter by quarter add the pint of milk and stock mixed liquid (add mix, add mix and repeat, it will eventually thicken)

chuck in the grated cheddar keeping some aside to sprinkle on top.  you will end up with a lovely cheese sauce .. (if you end up with any lumps? Don’t worry just sift them out, I won’t tell anyone) 😉

Put on the bottom shelf of your oven and cook for 50 mins ..  (this works for whatever sauce you decide to make)

and that’s it lovelies .. looking forward to hearing how you get on with this one… join in on the chat over on the facebook page or join our home cooks group x

Ps: Lasagne always tastes better the next day and will slice better after an hour out of the oven x 

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