A yummy lasagne using a mixture of ingredients with only one layer of pasta. Taking inspiration from Tom Kerridge’s “One Layer Lasagne” dish, I’ve created this yummy lasagne with a home made cheese sauce and delicious courgette as the second layer of ‘pasta.’
Yum, light and easy to make.
Preparation: 10 minutes
Cooking: 45 minutes
- 1 clove garlic, minced
- 2 courgettes, sliced
- 4 mushrooms, diced
- 1 tbsp olive oil
- 1/2 white onion, diced
- 1 tsp Italian herbs
- 500g lean beef mince
- 8 plum tomatoes, diced
- 1beef stock cube, to sprinkle into the beef mix
- 1/2 tsp dried oregano
- 1 tsp sugar
- 3 sheets dried lasagne pasta
- 1 tbsp flora buttery, or any butter
- 2 tbsp plain flour
- 400ml semi-skimmed milk
- 150g mature cheddar
- Salt and pepper
- To a wok or deep pan, add garlic, oil, mushrooms, onion, oregano, Italian herbs and beef mince and cook until mince has changed colour.
- After a few minutes, add sugar, plum tomatoes, passata and beef stock crumbled into the mix and cook for a further 10 minutes on a low heat.
- Turn off heat and set aside.
- Preheat the oven to 200C/180C Fan/Gas 6.
- Met the butter in a saucepan.
- Stir in the flour and cook for 2 minutes.
- Take the pan off the heat and gradually stir in the milk to get a smooth sauce.
- Return to the heat, and, stirring all the time, bring to boil.
- Add salt and pepper.
- Simmer gently for 8-10 minutes before adding the cheese and allowing to melt. Using a hand whisk gently mix the cheese so it doesn’t get lumpy.
Making the lasagne:
- Spoon the beef mix into the oven proof dish, add the lasagne sheets before pouring over some cheese sauce.
- Spoon the rest of the beef mix, with sliced courgettes over the top of the beef mix and top with cheese sauce.
- Sprinkle cheese over the top and add to the middle of the oven.
- Bake for 30–35 minutes, or until the pasta is tender and the top of the dish is golden-brown and bubbling around the edges. Serve immediately.