Cook time: 40 mins Prep time: 15 mins Serves: 8 portions
- 800g lean mince meat (good quality)
- 2 rashers (fat cut off-diced)
- 10 sheets pasta ( preferably fresh)
- 1 tbsp tomato puree
- Handful fresh mixed herbs (chopped finely – Thyme, rosemary & Parsley, alternatively some dried Italian herbs )
- 2 carrots (chopped finely)
- 1 onion (chopped finely)
- 2 cloves garlic (crushed)
- 75g low fat mozzarella
- 2 tins tomatoes (chopped)
- 450ml half fat creme fraiche
- 2 handfuls parmesan cheese (grated)
- 2g sea salt (for taste)
- 2g black pepper (for taste)
- 1 tsp olive oil
- Put the onions, garlic and rashers in a pan with a drizzle of olive oil fry for about 5 minutes until the onions have softened.
- Add the mince and cook until brown.
- Add the carrots, tinned tomatoes and tomato puree. Turn the heat down and simmer for 30 to 40 mins or until the sauce has reduced.
- In a bowl mix together the crème fraiche, parmesan and salt and pepper
- Grease your lasagne dish with some olive oil and layer it with pasta then follow with a layer of mince and a layer of crème fraiche, layer of pasta continue layering finishing with a layer of crème fraiche.
- Bake in the oven at 180°C for 30 mins. Remove from the oven and add the mozzarella and return to the oven for a further 10 mins.
Lasagne is delicious and a source of many key nutrients. The meat provides iron which is important for red blood cells, and protein for maintenance of muscles and bone.
To make this dish healthier or for a vegetarian option, you can use Quorn mince instead of beef and just remove the rashers. This is a great option to feed a bigger group or family or to freeze and defrost portions as needed.