SERVES 4
-500g lean beef mince
-1 tsp garlic powder
-1 tsp chilli flakes
-1 x 400g tin of chopped tomatoes
-½ a 700g jar of garlic passata
-1 tsp paprika
-1 tsp smoked paprika
-1 beef stock pot
-1 red wine stock pot
-1 tsp soy sauce
-5-6 drops Worcestershire sauce
-1 tablespoon sweetener (optional)
-2 x sachets cheese sauce
-Dried/fresh lasagne sheets
-100g light mozzarella, grated
- 50g grated Parmesan
-100g cheddar … we want lots of cheese like Garfield
METHOD
1. Add the mince in a hot pan and brown, stirring constantly until it all takes on some colour. Add the garlic powder and chilli flakes (optional, but I like it with a little kick).
2. Next add in the tinned tomatoes and half a jar of passata (you can add more if you like it more saucy), then add the paprika and smoked paprika.
3. Give it a good stir and then add in your beef and red wine stock pots, let them melt down and give it a good mix. Next throw in the soy and Worcestershire sauce.
4. To take the sharpness out of the tomato base you can add 1 tablespoon of sweetener/sugar at this stage. Allow it all to simmer until the sauce starts to thicken.
5. Preheat the oven to 220°C.
6. For the white sauce' mix your sachet of cheese sauce (available from most supermarkets) with water in a small pot on a medium heat.
7. Now it's time to get layering. Get a medium-sized baking dish, spoon in half the mince mix, cover with lasagne sheets and then add half the cheese sauce, half cheddar and half the parmesan , repeat the layers until everything is used up . Finish off by scattering over the grated mozzarella.
8. Pop into the preheated oven for 35-40 minutes or until golden brown.
9. Leave to cool so it holds it shape better and slice it up
