I have been making this light but luxurious lasagne for many years since first seeing the recipe on the TV programme Eat Yourself Skinny. It’s a real family winner and crowd pleaser.
- 2 onions peeled & finely chopped
- 2 sticks Celery finely chopped
- 2 carrots peeled & finely chopped
- 4 cloves garlic minced
- 750 g lean minced beef i used 5% fat
- salt & pepper
- 315 ml red wine
- 2 400g tinned tomatoes
- 1 tbsp tomato puree
- 2 bay leaf
- 1 tsp dried oregano
- 2 courgettes thinly sliced lengthways
- 1 jar roasted peppers 400g drained weight
- 4-6 sheets dried lasagne to fit dish
- 40 g mature cheddar cheese
- 3 tbsp grated parmesan
For the cheese sauce
- 500 ml semi skimmed milk
- 1 tsp ground nutmeg
- 2-3 tbsp cornflour
- 40 g grated cheddar cheese
- Heat up a big non-stick saucepan (or wok) & Dry fry the onion, celery, carrot & garlic until soft (5-10 mins)
- Dry fry the mince in batches and add to the veggies.
- Add the wine and turn up the heat.
- Cook until the wine has been absorbed then add the tinned toms, tom puree, oregano & bayleaf. Simmer for 30 mins
- Pre-heat oven to 180⁰, 160⁰ fan.
- Heat a griddle pan. Season the courgettes and lightly chargrill or sear on each side. Place on plate along with the drained peppers ready for the assembling time.
- Make the cheese sauce. Reserve 50ml of the milk and heat the rest in a saucepan. Mix the cornflour with the reserved milk and whisk it into the hot milk, cook for 2-3 mins until thickened. Add the mustard and half the cheese. Stir until the cheese has melted, take off the heat.
- Now the fun part: take your lasagne and start layering up the ingredients. Start with a layer of meat, then peppers, then meat, then courgettes, then meat, then pasta sheets and finally the cheese sauce. Top with the rest of the grated cheese and the grated parmesan.
- Bake for 20-30 minutes or until bubbling. Serve with a big green salad.