Traditional Beef Lasagne
Over a year ago
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Ingredients
- 1 spray canola oil spray
- 400g lean beef mince
- 1 medium onion. finely chopped
- 1 clove garlic. crushed
- 175g mushroom. thinly sliced
- 1 whole fresh carrot. peeled. finely chopped
- 800g canned chopped tomatoes
- 1 whole stock cube (beef) dissovled in ½ cup (125ml) hot water
- 2 tsp fresh thyme (or oregano). finely chopped
- 4 dry lasagne sheet (may vary depending on size of your dish)
- 300g low fat cottage cheese
- 1 whole egg. lightly beaten
- 2/3 cup skim milk (150ml)
Accompaniment
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Method
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1
Heat a large saucepan over high heat. Spray with oil. Add mince and cook for 2-3 minutes or until brown. Add onion, garlic, mushrooms, carrot, tomatoes, stock and herbs. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 20 mins or until mixture thickens. Taste and season with salt and pepper.
Preheat oven to 190'C.
Place half mince into an oblong baking dish. Arrange half lasagne sheets on top. Beat cottage cheese and egg together in a bowl until smooth. Stir in milk. Spread about one third of this mixture over lasagne. Spoon in remaining mince and top with remaining lasagne sheets. Spread over remaining cheese mixture.
Bake in oven for 40 mins, or until golden brown.
6.5 points / 4 serves
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