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 rich in plenty of key nutrients. It is a great source of iron for baby’s brain development and Vitamin C which helps to absorb this iron and boost your immune system.
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.