Cheat's lasagne

Cheat’s lasagne

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

By , 21 September 2015
Cheat’s lasagne
  • Ready in: 90 mins
  • Serves: 6
  • Price: £1.64 per serving
Nutritional Info
Each 383g serving contains
  • Fat 10.9
  • Sat Fat 4.9
  • Sugar 8.5
  • Salt 0.6
  • Cals 313
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 342kJ/82kcal.
  • 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.