Cheesy lasagna

By Hope Malau
25 April 2016

This family favourite is oh-so-easy to make.

Preparation time: 15 min Cooking time: 30 min Serves 6

  • 500 g lean beef mince
  • 1 onion, chopped
  • 2 celery sticks, sliced
  • 2 carrots, peeled and diced
  • 200 g mushrooms, chopped
  • 30 ml (2 T) flour
  • 250 ml (1 c) beef stock
  • 410 g (1 can) tomato purée
  • 2 bay leaves
  • 500 ml (2 c) low-fat milk
  • 45 ml (3 T) cornflour
  • 2 aubergines, thinly sliced
  • 2 tomatoes, sliced
  • 60 ml (¼ c) Cheddar cheese
  • 30    ml (2 T) parmesan

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1. Preheat the oven to 180 °C. Put the mince in a frying pan over medium heat with the onion, celery and carrots. Brown for 10 minutes, breaking down the mince.

2. Stir in the mushrooms and cook for 5 minutes. Sprinkle the flour on the mixture and stir it through. Slowly stir in the stock and tomato purée, add the bay leaves and simmer for 20 minutes or until thick.

3. In a small bowl make a white sauce by mixing 45 ml (3 T) milk with the cornflour. In a pot over medium heat warm the rest of the milk and stir though the cornflour mixture until thick.

4. Layer the pan with aubergine slices then the mince mixture and repeat, finishing with the aubergines. Pour the white sauce over and top with sliced tomatoes. Mix the Cheddar cheese with the parmesan and sprinkle on top. Bake for 30 minutes or until golden on top.

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