Beef Lasagne

This was really nice and rich, and my dad loved it. He took the rest of it home with him for the freezer. 

Serves 4

2½ syns on Extra Easy*

* Providing you use the cheese as your Healthy Extra A

500g extra lean minced beef

2 onions, chopped

200g mushrooms, chopped

300ml passata

1 tsp Worcestershire sauce

2 tsp sweetener

2 tsp dried thyme

2 tsp dried basil

2 tsp dried oregano

2-3 tsp bouillon powder

9 dried lasagne sheets

180g reduced fat Cheddar, grated

1 pkt Coleman's white sauce

300ml skimmed milk

Salad to serve

Fry the onions and meat in Fry Light until the onions are soft and the meat slightly browned. Add the mushrooms and cook for a few more minutes. Add the herbs, bouillon powder, sweetener, Worcestershire sauce and passata. Stir well and simmer for a few more minutes. Make up the white sauce according to packet instructions. 

 

Place a layer of three lasagne sheets in the bottom of a dish. Top with half the meat mixture, then another three pasta sheets. Next, put the rest of the meat sauce and another three pasta sheets. Pour over the white sauce and top with the grated cheese. Bake for 20-30 minutes at 200°C until the pasta is cooked and the cheese browned. Serve with your choice of salad.