In this recipe I've combined the basic elements of a peppercorn beef with a traditional lasagne and replaced the tomato base with a creamy peppercorn sauce and it really works! Taste tested by over 150 members in our Shape your Life Groups this week and it definitely got the thumbs up!
Ingredients
Serves 4-6
500g Lean Mince
500ml unsweetened Almond Milk or your preferred milk
1 Beef Stock Pot
100ml Water
1/2- 1 Tablespoon of Crushed Black Peppercorns
1/2-1 Teaspoon Ground Black Pepper
1 Teaspoon Garlic Granules
1 Teaspoon Parsley
4 Tablespoons Fresh Grated Parmesan Cheese
3 Tablespoons Cornflour
Pinch of Mixed Herbs
4-6 Lasagne Sheets
Method
Fist start with the cheese sauce. Heat the milk in a pan, stir the cornflour with a little water until smooth. Once milk has heated to almost boiling quickly stir in the cornflour and stir well. Next add two tablespoons of Parmesan cheese. Stir until thickened then remove from the heat.
Next fry the mince in a non stick frying pan and add peppercorns, pepper, garlic and parsley. Add the beef stock pot and then the water. Simmer until sauce has reduced then add 1/3 of the cheese sauce and stir well.
To layer up the lasagne start with a layer of half the mince, top with lasagne sheets and add half the remaining cheese sauce. Add another layer of mince, lasagne sheets and top with the rest of the cheese sauce. Sprinkle over remaining Parmesan cheese, a pinch of black pepper corns and a pinch of mixed herbs.
Cook at 180 Degrres in the oven for 30-40 minutes or until lasagne is soft.
You can also air fry at 180 degrees for 20-30 minutes at 180 degrees or until lasagne is soft.
Alternatively you can slow cook on low for 2-3 hours by placing clean tea towel over the crock pot then placing the lid on top. This reduces excess moisture.
Approx 262 cals per serving.
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