Lasagne

2 medium onions, chopped                               

1 clove garlic, crushed                                     

450g/1lb extra lean mince                               

225g/8oz button mushrooms, sliced               

1 courgette, chopped                                       

1 carrot, grated                                             

2 teaspoons dried mixed herbs                           

2 x 400g cans chopped tomatoes

3 tablespoons tomato puree

40g/1½oz reduced fat monounsaturated spread

40g/1½oz plain flour

450ml/¾ pint skimmed milk

100g/3½oz reduced fat cheddar cheese

8 sheets “no-pre-cook” lasagne

Place the onions, garlic, mince, mushrooms and courgette in a large non-stick frying pan and cook over a moderate heat for 5 minutes until the meat is browned and the vegetables are softened.  Drain off any excess fat.  Add the carrot, herbs, tomatoes and tomato purée, stir well then season to taste.  Bring to the boil, cover and simmer for 25-30 minutes.

Meanwhile, make the cheese sauce.  Place the fat in a saucepan with the flour and the milk.  Whisk continuously over a moderate heat until thickened.  Remove from the heat and stir in half of the cheese.  Season to taste.  Spoon half of the meat mixture into the base of a 2 litre (3½pint) lasagne dish, cover with a layer of lasagne and spread over a thin layer of cheese sauce.  Repeat, finishing with a layer of lasagne then the remaining cheese sauce.  Sprinkle over the reserved cheese.  Cook in a pre-heated oven at 190°C/375°F/Gas Mark 5 for 40 minutes, or until golden brown and piping hot.

Serves 6

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