Beef Lasagne (Lactose Free)

This recipe is great for Lunch, Dinner. Serves 6.

Ingredients for the meat sauce

30ml (2 tbsp) olive oil
1 large onion, chopped
450g good quality beef mince
1 garlic clove, crushed
2 tbsp fresh thyme leaves or oregano
1 x 400g can chopped tomatoes
1 tbsp sundried tomato paste
150ml red wine

Ingredients for the cheese sauce

30ml (2 tbsp) olive oil
2 tbsp plain flour
350ml Pauls Zymil Low Fat Milk
100g hard yellow cheese, grated
6 fresh or dried gluten-free lasagne pasta sheets

Method

1. Heat oil in a large pan over medium heat. Add onion and fry for 5 minutes until softened.
2. Add the garlic and beef mince and fry for a further 3-4 minutes, until the mince is lightly browned.
3. Stir in the thyme or oregano, tomatoes, tomato paste and wine. Season well, cover and simmer for 30 minutes. Remove the lid and simmer for a further 10 minutes.
4. Meanwhile, preheat the oven to 180°C.
5. To make the cheese sauce, heat the oil in a saucepan and stir in the flour. Cook out for 1 minute.
6. Over a medium heat, whisk in milk and cook for 5 minutes, stirring occasionally, until the sauce is smooth. Stir in 3/4 of the grated cheese and season to taste.
7. Pour half the cooked meat sauce into the base of a large oven proof dish. Cover with 3 sheets of lasagne. Pour over the remaining meat sauce and top with the remaining lasagne sheets. Pour over the cheese sauce and scatter over the remaining cheese.
8. Transfer the lasagne to the oven for 30 minutes until browned and bubbling hot.
9. Serve with a green salad.

Nutritional analysis per serve (not including green salad)

A serve of Beef Lasagne is:

A good source of fibre
Low in sodium
Nut free