INGREDIENTS
- 400g/14oz of extra lean beef mince (or swap for lentils or a meat subtitute)
- 1 large sweet onion, chopped
- 4 cloves of garlic, crushed
- 1 carrot, chopped
- 4 mushrooms chopped
- 600g/21oz tin of chopped plum tomatoes or passata
- 600g sweet potato, peeled and sliced into rounds
- pinch of fresh herbs (thyme, oregano, sage, rosemary)
- pinch cinnamon
- pinch chilli powder
- 2 tsp of paprika
- 1 cup (240ml) of beef or vegetable stock
- 1 tbs of balsamic or red wine vinegar
- 1 tbs of tomato paste (puree)
- cooking oil spray
- 100g/3.5oz of mozzarella cheese, grated or torn into pieces
- 15g/0.5oz of parmesan cheese, grated
- approx 6 sheets of oven ready lasagne sheets (can use gluten free) – may need more or less depending on size of your dish
- salt and black pepper
FOR THE CHEESE SAUCE
-
- 1.25 tablespoons of cornstarch
- 300ml of 1% milk
- 15g/0.5oz of parmesan cheese, grated
- salt and black pepper for seasoning
Go to the next page to read the instructions !