Ingredients

  • 150ml water
  • 500g extra lean minced beef
  • 1tsp vegetable oil
  • 1 onion, chopped
  • 1 tin chopped tomatoes
  • 1 garlic clove, crushed
  • 1tsp Italian herbs
  • 1 beef stock pot
  • 30g corn flour
  • 380g Nestle Ideal Milk
  • 75g Reduced fat cheese, grated
  • 200g Lasagne sheets, uncooked
  • 400g packet mixed leaves
  • 1 green pepper
  • ½ cucumber

Method

  • Preheat the oven to 180°C, (160°C for fan ovens), gas mark 4.
  • Brown the onions in a large non-stick pan with the oil.
  • Add the minced beef and cook on a high heat for 10 minutes before adding garlic, herbs, stock pot and chopped tomatoes.
  • Simmer for another 5 minutes.
  • Whilst the mince is cooking, make the white sauce.
  • Pour the Carnation Evaporated Milk into a non-stick saucepan and bring to a simmer.
  • Stir constantly.
  • Mix the corn flour with 150ml water.
  • Pour into the simmering evaporated milk and allow to boil for 1 minute until thickened.
  • In an oven proof dish, layer the pasta with the sauces.
  • Start with meat mixture then lasagne sheet, followed by white sauce and then another lasagne sheet.
  • Repeat this process until you have used all the ingredients.
  • Finish with a layer of white sauce and top with grated cheese.
  • Bake the lasagne for 45 minutes until golden brown.
  • Serve with green salad.

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