Ingredients
A handful of fresh basil
Cooking oil
250g of quality lean 5% fat minced beef
3 large fresh tomatoes
1 large red onion
6 mushrooms
1 large red pepper
2 large cloves of garlic
A large handful of spinach
2 heaped tbsp of tomato purée
1 tin of chopped tomatoes
350g of dried lasagne sheets
Half a cup of beef stock
1 ball of mozzarella
White sauce
150g of mature Cheddar cheese
4 tbsp of plain flour
Half a pint of semi-skimmed milk
Half tbsp of whole nutmeg
Method
preheat the oven to 190c
Heat 1 tbsp of oil in a large pan on a high heat. Once hot, add the onion, garlic, pepper & mushrooms and cook until soft and the mushroom has started to turn golden
Add the minced beef, make sure the mince is mixed well with the vegetables then reduce to a medium heat and cook for around 10 minutes, stirring occasionally.
Add the tomato purée, chopped tomatoes, half of the fresh basil & beef stock then leave to simmer for 15 minutes
In a smaller pan, add the milk and cook on a medium heat
Gradually add the flour and stir continuously
Once all the flour is added and you have a smooth consistency add the cheddar and keep mixing until smooth
Grab a large oven proof dish and start layering up your lasagna. start with a layer of ragu then add lasnge sheet, white sauce and then scatter fresh spinach. continue until you fill the dish
Slice the tomatoes and place on top along with fresh basil and mozzarella
Place in the oven and bake for 20 minutes or until you get a golden & crispy top
Serve with a green salad
HEELS & HONEY 