Ingredients
- 15 g of olive oil
- 500 g of minced beef, you can use fresh or frozen, we’ve used frozen here
- 6 sheets of lasagne sheets, you can use dried or fresh
- 200 g of light cream cheese
- 70 g of tomato puree
- 1 tsp of dried mixed herbs
- 1 tin of chopped tomatoes
- 50 g of grated cheese
- 1 egg
- 500 ml of vegetable stock
- 1 garlic clove, crushed and finely chopped
- 1 white onion, diced
Method
Step 1
Preheat the oven to 190c, add the oil to a large frying pan, and heat. Add the beef and fry until coloured or browned gently, then add the onion and garlic.Step 2
Add the tomatoes, tomato puree and dried herbs and continue to cook for 2-3 minutes.Step 3
Make up 500ml of stock adding half to the pan with the mince.Step 4
Mix some of the stock (about 3 tablespoons) with the cream cheese, add the egg and beat together, (don't worry if this looks really wet the egg will help set it up and give a thick layer at the end).Step 5
Layer the beef and tomatoes and the pasta sheets in an ovenproof dish.Step 6
Top with the cream cheese mixture and grated cheese.Step 7
Leave to soak letting the sauce and pasta settle for 10-15 minutes, then place in the oven and bake at 190c for 35-40 minutes, until golden brown and bubbling on top.