Serves 4-6
Lasagne Sheets
450g 5%fat Minced Beef
1 Onion finely diced
2 Cloves Garlic finely chopped or crushed
3 Slices Parma Ham fat removed and cut into small bite size pieces
8 Mushrooms chopped
2 Tins Chopped Zyomatoes
2 Teaspoons Oregano
1 teaspoon Mixed Herbs
1 Oxo Cub
2 Tablespoons Tomato Purée
2-3 Bay Leaves
1 Red Wine/Red Wine & Rosemary Stock Pot (optional)
white/Cheese Sauce
1 Chicken Stock Pot
100mls Boiling Water
1 Tub Quark
2 Tablespoons Fresh Grated Parmesan Cheese
1/2 Tablespoon Fresh Grated Parmesan Cheese & 1/2 Teaspoon Oregano for finishing
Ground Sea Salt & Ground Black Pepper
Method:
Fry the mince in a non stick frying pan, add the onions, herbs, oxo cubes and Parma ham and cook until lightly golden, add the tomato purée, bay leaves & garlic and cook for a further 3-5 minutes until the mix turns darker red, add the tinned tomatoes, stock pot if using and mushrooms and stir well, reduce heat and simmer on a very low heat for at least 20 minutes (the longer the better – made the night before tastes even better!).
To make the sauce melt the chicken stockpot in 100ml boiling water, stir in quark and Parmesan until fully dissolved.
Layer the lasagne starting with mince then lasagne then cheese sauce, mince lasagne and finish with cheese sauce, top with 1/2 tablespoon fresh Parmesan, 1/2 teaspoon oregano and a pinch of ground sea salt & black pepper. Cook at 175 for 35-45 minutes or until golden and going darker around the edges and pasta is soft. Delicious!
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