Travel to Italy with this meaty lasagne recipe using products sold at Approved Food.
Ingredients found here: meatylasagne
Ingredients:
- 1 onion (chopped)
- Mincemeat (Approved Food meat hamper £15)
- Tomatoes (Don Mario chopped Tomatoes in Tomato Juice 400g or Don Mario Peeled Plum Tomatoes in Tomato Juice 400g (2 for £1.00 or £0.59 each RRP £0.69)
- Pepper seasoning (Saxa ground white pepper 25g 2 for £1.00, £0.59, RRP £0.79)
- Salt (Saxa Table Salt 750g 2 for £1.00 or £0.59 each RRP £0.85 or Saxa So Low Reduced Sodium Salt 350g £1.00 each RRP £1.65)
- Mixed herbs
- 50g Plain flour (Great Scot plain flour 500g 2 for £1.00 or £0.59 each RRP £0.65)
- 2 L Milk
- Lasagne pasta pieces (Napolina Whole Wheat Lasagne 375g £0.99 each RRP £1.29)
- 100g Cheese (grated)
Method:
Preheat the oven to 180C/160C fan/gas mark 4. Add sunflower oil to a frying pan on medium heat and add the onion. Cook for 5 minutes or until soft, stirring occasionally. Add the mincemeat to the onions breaking it up using a spoon. Cook till browned over. Add the tomatoes, season with salt, pepper and herbs and cook for 3 to 4 minutes, stirring occasionally. To make the white sauce measure out the milk and plain flour. Add all the plain flour to a mug along with a small amount of the milk and stir to form a paste. Add the remaining milk and the milk/plain flour paste to a saucepan and cook on low heat until it thickens, stirring constantly to insure no lumps form.
Time to assemble the lasagne: add enough mincemeat to cover the base of a heat proof dish, add the lasagne sheets, followed by the white sauce and enough grated cheese. Repeat this process till it is all assembled, scatter cheese over the top and bake for 45 minutes until the top is bubbling. Make sure the food is piping hot before serving. *Leftover lasagne can be frozen but make sure it is fully cooled beforehand *.
