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Thread: Lasagne Recipe Please

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    Lasagne Recipe Please

    Does anyone have a good & tasty SW lasagne recipe please?
    Thanks! x

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    I made baked bean lasange today. I subsituted the white sauce for a tin of baked beans. Added lots of veggies.

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    I make the bean one and now I've been using chilli beans, tinned tomatoes, onions peppers etc

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    Not quite the same, but it hits the spot for me and has a similar combination of flavours and textures.... I make some spicy mince (bolognaise style with loads of extra veg added) then top it with a Batchelors brocolli and cheese pasta in sauce made without butter or milk, just water, sprinkle over HEx of reduced fat cheddar, spray with frylight and bake til the cheese is melted and golden.

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    Pete’s Leek Lasagne
    (Based on the Hairy Bikers “skinny beef lasagne”)
    Serves 4
    1 Knorr “rich beef” stockpot+ 300g hot water for stock
    1tbsp tomato puree (s) (sff)
    1 handful of dried oregano
    2 onions, (s) (sff)
    2 bay leaves
    2 large leeks (s) (sff)
    2 celery sticks, finely chopped (s) (sff)
    2 carrots (s) (sff)
    2 garlic cloves, finely sliced (sff)
    1tbsp cornflower (3.5 syns/4=0.8syn per person)
    150g button mushrooms, quartered (s) (sff)
    180g reduced fat cheddar (4 Hea/4= 1Hea)
    375 skimmed milk (1Hea)
    400g tomatoes (s) (sff)
    500g lean beef mince (ff)
    Grated nutmeg
    Salt & Pepper


    Slice the leeks halfway through, to the centre, cut the ends saving for later, cook for 5 mins or until they are soft, remove and chill, open out & dry on a kitchen towel, set aside.
    Pre heat the oven at 200c.In a large pan cook the beef, any remaining leeks, chopped onion, garlic, carrot & celery. Cook for 10 mins, add mushrooms, and cook for 5 mins more. Add the beef stock, tomatoes, puree & oregano. Add 1 bay leaf. Season well with lots of pepper, Simmer for 20-30 mins, until the liquid has been cooked out, remove the bay leaf & disregard.
    In a bowl mix the cornflower with 3tbsp of the milk, to a smooth paste. Cut 1 onion into quarters & place in a saucepan with a bay leaf, & bring to a simmer for 3 mins, remove from the heat and leave to infuse for 10 mins. Remove the onion & bay leaf, discard, reheat & add the remaining milk, cornflower & 1tbsp of the cheese, mix well and heat until thickened, season with the nutmeg, salt & pepper.
    In an oven-proof dish add the mince mix to cover the base, add a layer of the leek “sheets” then repeat until the dish is full, finish with a leek layer, pour the white sauce over then add the cheese, cook at 200c for 30 mins until bubbling and the cheese has melted.
    Click image for larger version. 

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    I'm wanting to try using Mountain Bread instead of lasagne sheets. I have read rave reviews about it as long as your mixture isn't too liquidy. Also, I've tried using ricotta cheese or packet powder cheese sauce to substitute the fatty/ carby white sauce. Very nice!

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