This is one of my favourite Jamie Oliver recipes, which I have adapted to make Slimming World and diet friendly. It is so delicious and filling served on it’s own with a side salad

Yummy Beef Lasagne

Slimming Eats Recipe

Serves 4

Green – 1 HEa and 1 syn per serving (when substituting meat for Quorn)

Extra Easy – 1 HEa and 1 syn per serving

Ingredients

400g of extra lean beef mince

1 large sweet onion chopped

4 cloves of garlic crushed

2 slices of lean back bacon or Canadian bacon

1 carrot chopped

4 mushrooms chopped

400g tin of chopped plum tomatoes or passata

1 large sweet potato

fresh herbs (thyme, oregano, sage, rosemary)

cinnamon

chilli powder

1 beef stock cube mixed with 200ml of water

2 small capfuls of red wine vinegar

Frylight/Pam Spray

42g of mozzarella cheese (1 HEa)

28g of parmesan cheese  (1 HEa)

approx 9 sheets of whole wheat lasagne (boiled till softened if not oven ready)

salt and black pepper

for the cheese sauce:

1 tablespoon of cornstarch (3.5 syns)

250 ml of semi skimmed milk (1 HEa)

28g of parmesan cheese (1 HEa)

salt and black pepper for seasoning

Method

Preheat oven to 180c or 350f

Spray a frying pan with some spray oil and cook the bacon with a pinch of cinnamon until golden,

Add the onions, garlic, carrot and herbs cook for a further few minutes, making sure it is all mixed together.

Add the beef mince and cook till browned.

Add the mushrooms, tomatoes, stock and the red wine vinegar. Then cover with some greaseproof paper and cook for approx 1 hour over a gentle heat on the hob.

In the meantime if using non oven ready lasagne sheets, boil them in a large saucepan until cooked.

Peel and slice the sweet potato, sprinkle with some chilli powder and spray with Frylight/Pam spray and bake in the oven until tender.(approx 45 mins).

When the meat mixture has almost finished it’s cooking time you can make  the cheese sauce, Mix the cornstarch with a little of the milk and add to the rest of the milk in a small saucepan over a low heat, constantly stirring until it comes to a boil and thickens. Remove from heat and stir in the 28g of parmesan cheese.

Using a square dish. Spray the bottom with some spray oil and lay 3 sheets of lasagne on the bottom. Top with half the meat mixture and then layer with the sweet potato. Do another layer of 3 lasagne sheets again top with the remaining half of the meat mixture. Then top with the last 3 lasagne sheets.

Pour over the top the cheese sauce.

Turn oven up to 200c or 400f and bake for 30 mins, remove from oven add the 42g of mozzarella and remaining 28g of parmesan to the top and return to the oven for approx 5-10 mins until cheese has melted and is golden.

Serve with a mixed salad.

Filed under: beef, below 2 syns, Extra Easy, Green, main course, pasta