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Cheat’s Lasagne
72 people liked
This cheat’s lasagne is a good mid-week meal option that the whole family will enjoy. You can make it ahead of time and simply pop it into the oven on those night’s when you don’t have time to cook. Leftovers heat well for lunch, or can be packed into a lunchbox and eaten cold.
8
Serves
0
Serves of Fruit
(Per Serve)
2.5
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 500g lean beef mince
- 1 tbs pure vegetable oil (go for canola or sunflower)
- 1 x 500g jar tomato pasta sauce
- 3 cups diced frozen vegetables (corn, peas and carrots or whatever you like—get creative)
- 400g pasta (penne, rigatoni or shells are good but any pasta will do)
- 2 cups reduced fat milk
- 40g butter
- 40g plain flour
- 100g cheddar or mozzarella cheese, grated
- Salt and pepper (optional)
METHOD:
- Heat a large frying pan, add the oil and and fry the mince until lightly browned, breaking it up with a spoon to as it cooks.
- Add the pasta sauce and vegetables and simmer for 10 minutes. Add salt and some cracked black pepper if desired.
- Bring a large pot of salted water to the boil and cook the pasta for about 12 minutes, drain well and immediately mix through the sauce.
- Tip the pasta mixture into a 20 x 32 cm deep-sided baking dish and press down to make it level and flat.
- Heat the milk so it’s just below boiling (Tip: you can do this in a jug in the microwave for a minute or two to save making another saucepan dirty)
- In a medium saucepan melt the butter, add the flour and stir over a medium heat for about a minute.
- Add the milk a little at a time, stirring constantly, adding more milk each time the sauce thickens. Once all the milk has been added and the mixture starts to bubble up it’s ready. If your sauce does go lumpy, just give it a good whisk.
- Immediately pour over the pasta mixture, spreading out with a spoon to get a nice even layer.
- Sprinkle on the cheese and bake for 25 – 30 minutes at 180 degrees Celsius, or until the cheese on top is golden brown.
- Serve straight from the oven with a simple garden salad on the side. If needed, season with salt and pepper to taste.
RECIPE NOTES:
NUTRITION: Per Serving
2061
kJ
20g
Fat
9g
Sat. Fat
46g
Carbs
11g
Sugars
6g
Fibre
30g
Protein
445mg
Sodium
NUTRITION: Per 100 grams
626
kJ
6g
Fat
3g
Sat. Fat
14g
Carbs
3g
Sugars
2g
Fibre
9g
Protein
135mg
Sodium
