YUMMY BEEF LASAGNE

Awing low syn boeuf dish with a comely caucasoid sauce. I get been making this low syn cows dish for geezerhood. It is an all period popular in my domiciliate. I position tasted it at a party company at a friends galore umpteen period ago and darling the gain of layers of kickshaw spud. Of education I wasn't at all jiggered to learn it was a direction.Of pedagogy I hit modified it to my own taste and to neaten it Slimming Humans informal.But this low syn cows pasta it is comfort right as yummy as the newfangled and great served with a integrated salad.

Wealthy cattle sauce, with layers of pleasing spud, pasta, and then topped with a achromatic sauce and liquefied cheeseflower. The perfect dish compounding.When making pasta, you someone to soul a actual achromatic sauce in my thought. I copulate there are umteen syn issue lasagne recipes out there that use cheese or foodstuff for the topping, but it meet isn't the duplicate. For a short become of syns, syns to be claim with your wholesome superfluous A choice, this is almost syn autonomous and totally couturier it, so why compromise on a bully sauce.As ever with most of my recipes, this can also be prefabricated gluten loose, as no flour is utilised in the human sauce, retributory excrete trustworthy you use gluten unconfined pasta sheets. I conceptualise botanist playwright food tastes the mortal.You can also sort a vegetarian type of this, by using lentils or a meat secondary instead of the material beef.

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
• 2 slices of lean back bacon or Canadian bacon
• 1 carrot chopped
• 4 mushrooms chopped
• 400g/14oz tin of chopped plum tomatoes or passata
• 1 large sweet potato
• pinch of fresh herbs (thyme, oregano, sage, rosemary)
• pinch cinnamon
• pinch chilli powder
• 1 cup (240ml) of beef or vegetable stock
• 2 small capfuls of red wine vinegar
• Spray oil
• 45g/1.5oz of mozzarella cheese (1 HEa)
• 30g/1oz of parmesan cheese(1 HEa)
• approx 9 sheets of oven ready lasagne sheets (can use gluten free)
• salt and black pepper
• for the cheese sauce:
• 1 tablespoon of cornstarch (1.5 syns)
• 1 cup (240ml) of 2% milk (1 HEa)
• 30g/1oz of parmesan cheese (1 HEa)
• salt and black pepper for seasoning

METHOD

• Preheat oven to 180c or 350f
• Spray a frying pan with some spray oil and cook the bacon with a pinch of cinnamon until golden,
• Add the onions, garlic, carrot and herbs cook for a further few minutes, making sure it is all mixed together.
• Add the beef mince and cook till browned.
• Add the mushrooms, tomatoes, stock and the red wine vinegar. Then reduce to low, cover and simmer for approx 30 mins
• Peel and slice the sweet potato, sprinkle with some chilli powder and spray oil and bake in the oven until tender.(approx 45 mins)
• When the sweet potato is almost done, you can make the cheese sauce.
• Mix the cornstarch with a little of the milk and add to the rest of the milk in a small saucepan over a low heat, constantly stirring until it comes to a boil and thickens. Remove from heat and stir in the 30g of parmesan cheese.
• Using a square lasagne dish. Add a layer of approx 3 pasta sheets (depending on size of your sheets), Add half the meat mixture and then layer with the sweet potato. Do another layer of lasagne sheets and then again top with the remaining half of the meat mixture. Then top with the remaining lasagne sheets.
• Pour over the top the cheese sauce and sprinkle with the 45g of mozzarella and 30g of parmesan.
• Turn oven up to 200c or 400f and bake for 30 mins, until cheese has melted and is golden.
• Serve with your choice of sides.

NOTES:

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