Beef and vegetable lasagne

Beef and vegetable lasagne

A warming meal to cheer up a chilly day

By , 05 January 2017
Beef and vegetable lasagne
  • Ready in: 60 mins
  • Serves: 2
  • Price: 98p per serving
Nutritional Info
Each 474g serving contains
  • Cals 374
    19%
  • Fat 7.6
    11%
  • Sat Fat 2.8
    14%
  • Sugar 15.6
    17%
  • Salt 0.47
    8%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 1567kJ/374kcal.
Ingredients
  • 2 x sheets dried lasagne
  • 150g Asda Frozen Lean Minced Beef
  • 2 sprays Frylight Sunflower Oil spray
  • 150g Asda frozen Scratch Cook Vegetable Base Mix
  • 1tsp Asda frozen Scratch Cook garlic
  • 227g can Napolina Chopped Tomatoes
  • 2tbsp tomato purée
  • 4 basil leaves shredded or 1 level tsp dried oregano
  • 125g quark
  • 2tbsp fat free fromage frais
  • 1 large egg
Method
  • Simmer the lasagne in water for 8-10 mins until tender. Drain and set aside.

  • Preheat the oven to 190C/170C Fan/Gas 5. Spread the mince out evenly in a nonstick frying pan. Cook for 5-7 mins, stirring often. Tip into a small pan.

  • Wipe out the frying pan and spray with the Frylight. Cook the frozen vegetable base mix and garlic for 3-4 mins, stirring often. Add the veg to the mince.

  • Add the tomatoes, tomato purée, basil or oregano and 5tbsp water, bring to a boil then simmer and cover for 15 mins.

  • Mix the quark and fromage frais together until smooth. Add the egg and beat in with a fork. Season.

  • Spray the inside of a small ovenproof dish with Frylight. Put a layer of pasta in the bottom. Cover with half the meat sauce, then another layer of pasta, the rest of the meat sauce and the rest of the lasagne.

  • Top with the quark mix. Bake for 25 mins. Serve.