500gm premium beef mince
1 medium onion, diced
1/2 cup fresh herbs, or 2 Tbsp dried
2 cloves of Garlic
1 tin chopped tomatoes in juice
2 grated carrots
1/4 cup tomato paste
1/2 chopped capsicum
1/2 cup sliced mushrooms
1 courgette, sliced or grated
Sauté onion and garlic in 2 tsp olive oil. Add beef and brown. Add vegetables and cook for further 2 minutes until soft. Add canned tomatoes and paste. Simmer over a medium heat until sauce has reduced by about half.
Cheese sauce (optional):
1 cup trim milk
1 Tbsp Cornflour
1/2 cup Edam, or any low fat cheese
Warm milk in a heavy bottomed pot. Remove a few tablespoons into a cup and add cornflour. Whisk well to combine, ensuring there are no lumps. Return cornflour mixture to the pot and place over a low-medium heat. Stir constantly until thickened, ensuring there are no lumps. Add cheese and combine until melted.
Layer meat, lasagne sheets or noodles, then cheese sauce. Alternate layers finishing with a layer of cheese sauce. Top with breadcrumbs and 1/2 cup grated cheese. Bake about 20 minutes until topping has melted and browned, and lasagne is cooked through. Leave to stand before serving.
Perfect for leftovers the following day.