Recipes
Recipes

Cheat's lasagne

This clever slim-line version of the family classic has layers of leeks as well as pasta.

This clever slim-line version of the family classic has layers of leeks as well as pasta.

Cooking Time

Cook: 1 Hour 30 Mins

Cooking Time

Serves: 6

Cooking Time

Price: £1.64 per serving

Nutritional Information

Each 383g serving contains

Energy
1310kj
313kcal
16%
Fat
10.9g
Med
16%
Saturates
4.9g
Med
24%
Sugars
8.5g
Med
9%
Salt
0.6g
Med
10%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
342kJ/82kcal

Ingredients

2 leeks, trimmed

500g Asda Butcher's Selection Lean Beef Mince

75g carrots, diced

75g celery, diced

150g mushrooms, chopped

1 level tsp plain flour

1 Knorr Reduced Salt Beef Stock Cube

1/2 x 142g can tomato purée

1 and 1/2 level tsp dried oregano

400g can Asda Green Lentils, drained and rinsed

2 sheets Asda Fresh Lasagne

3 level tbsp cornflour

425ml skimmed milk

1/2 level tsp English mustard

50g Asda Mature Half Fat Cheddar, grated

2 tomatoes, sliced

Basil, to serve

Salad, to serve

Method

1
Pre-heat the oven to 190C/170 Fan/ Gas 5. Slice along the length of the leeks to the middle so you can open them out. Reserve 8 outer leeks and cut into 8cm lengths.
2
Add the outer leaves of the leeks to a pan of boiling water and simmer for 5 minutes until really tender. Drain and rinse under cold running water. Pat dry with kitchen paper.
3
Put the mince, carrots and celery in a large pan and cook over a medium heat until the meat has browned. Add the mushrooms and finely sliced leeks and cook for 5 minutes, stirring often. Remove from the heat and stir in the flour.
4
Dissolve the stock cube in 300ml of hot water. Add to the meat sauce with the tomato purée and oregano. Simmer for 15 minutes, stirring often. Stir in the lentils.
5
Put a third of the sauce in a 26cm ovenproof dish. Lay a third of the leek leaves and half the lasagne sheets on top. Cover with another third of the meat and the rest of the sheets. Add a last layer of meat and cover with the rest of the leeks.
6
Mix the cornflour with a little milk to make a paste. Put in a pan with the rest of the milk and the mustard. Heat until simmering, whisking with a wire whisk all the time to make a smooth sauce. Remove from the heat and stir in the grated cheese. Season with pepper.
7
Pour over the lasagne and lay tomato slices on top. Bake for 30 minutes. Garnish with basil and serve with salad.