Serves 9 - 10 propoints per serve
500g beef mince (21pp)
1 onion, finely diced (0pp)
2 tsp minced garlic (0pp)
300g mushrooms (0pp)
2 zucchini (0pp)
2 carrots (0pp)
2 tbsp tomato paste (1pp)
1 cup salt reduced beef stock (1pp)
1/2 cup red wine (3pp)
420g can condensed tomato soup (3pp)
1 tbsp of mixed herbs (0pp)
500g lasagne sheets (28pp) - I used Latina 8 sheet pack
50g reduced fat margarine (7pp)
50g plain flour (5pp)
2 cups skim milk (4pp)
200g reduced fat tasty cheese (18pp)
Preheat oven to 180 degrees Celsius.
If you have a food processor either process or grate your mushrooms, carrots and zucchini to save time. If cutting by hand, dice small.
In a large non stick fry pan over medium high heat cook beef until browned. Set aside.
Add onion to pan and cook for few minutes until translucent. Add garlic and cook for a further minute. Add carrots, zucchini and mushrooms and cook for about 10 minutes until liquid that comes out of from the vegetables reduces. Add back mince along with tomato paste, stock, red wine and tomato soup and mixed herbs. Stir to combine. Bring to boil then reduce to a simmer and cook for 15 minutes. Season with salt and pepper to taste. (At this point I make the white sauce).
White sauce: In a small saucepan over low heat melt margarine. Add flour and whisk together. Cook for 1 minute, stirring constantly. Gradually add milk in small amounts until you have a smooth sauce. Add in 50g cheese and stir until melted.
In a large rectangular casserole dish add about a 1/4 of the meat sauce, then a layer with lasagne sheets, then a 1/4 of the white sauce. Repeating until lasagne sheets are gone and top with last 1/4 of white sauce. Sprinkle remaining cheese over top. Cover dish with baking paper and foil and bake in oven for 45 minutes. Remove paper and foil and bake for further 15 minutes or until top begins to brown. Remove from oven and let cool for 5 minutes before serving.