Beef lasagne

I onion

1 clove garlic

1 carrot

1 x 15ml oil or spray oil 

250g lean minced beef

400g canned chopped tomatoes

1 x 15ml spoon tomato puree

1 x 5ml spoon mixed herbs

Black pepper

25g reduced-fat spread

25g plain flour

300ml semi-skimmed milk

50g reduced-fat cheddar cheese

6 lasagne sheets

100ml water

Chopping board, sharp knife, garlic press, vegetable peeler, large frying pan, heat resistant spoon, measuring jug, small saucepan, grater, ovenproof dish (or foil tray) 

1. Preheat the oven to 190°C or gas mark 5.

2. Prepare the vegetables:

• peel and dice the onion;
• peel and crush the garlic;
• peel and dice the carrot.

3. Fry the onion, garlic and carrot in the oil.

4. Add the meat and cook until the mince is lightly browned.

5. Add the tomatoes, tomato puree, mixed herbs and water and mix all the ingredients together. Then add a few twists of black pepper.

6. Bring to the boil, then simmer for 20 minutes.

7. While the meat is cooking, make the white sauce:

• place the reduced-fat spread, flour and milk into a small saucepan;
• bring the sauce to a simmer, whisking it all the time until it has thickened;
• reduce the heat and simmer for 2 minutes;
• grate the cheese and stir in half to the sauce off the heat.

8. In an ovenproof dish or foil tray, spread some meat mixture in the bottom, cover with lasagne sheets and a little cheese sauce. Repeat this, finishing with the sauce on top.

9. Sprinkle the remaining grated cheese on top and bake for 20 minutes.

• Reduce food waste: Add any leftover vegetables to your lasagne.
• Turn up the flavour: Try using lasagne sheets flavoured with spinach. 
• For a vegetarian alternative: Check out our vegetarian lasagne recipe. 
• Food skills - check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative or pulse vegetables. For those with an allergy to gluten, use a gluten-free pasta. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

If a vegetarian option is used nutritional information may vary.

This recipe serves three portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?