- 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
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.
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.
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.
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.
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.
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.
Pour over the lasagne and lay tomato slices on top. Bake for 30 minutes. Garnish with basil and serve with salad.