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Lasagne - ANNETTE SYM

Serving size: Serves 6

INGREDIENTS

8 instant lasagne sheets
3/4 cup grated reduced fat cheddar cheese

MEAT SAUCE
750g diet mince
2x 425g cans tomato puree
1x 140 can tomato paste
1 cup water
1 onion, finely chopped
2 tsp garlic
2 tsp beef stock powder
2 tsp oregano
Salt and pepper

WHITE SAUCE

1 Tbs reduced fat margarine
4 Tbs plain flour
2 1/2 cups skim milk
Salt and pepper to taste
METHOD

Brown mince in a large saucepan that has been coated with cooking spray, drain well and remove to a plate. In the same saucepan, add all other ingredients, bring to the boil and simmer for 5 minutes. Return mince to pan, cook for a further 5 minutes, and leave to one side.

WHITE SAUCE

Melt margarine in a medium size saucepan, add flour and mix well with a whisk to avoid lumps. Slowly add milk, stirring constantly until sauce boils; add salt and pepper to taste. Remove from heat, leave for a few minutes to allow sauce to thicken.
Preheat oven 180 degrees C.

METHOD- Spoon 1/3 meat sauce over base of a lasagne dish, cover with 1/2 white sauce. Top with 4 lasagne sheets. Using 1/2 of meat sauce spread over lasagne, cover with remaining white sauce, top with remaining lasagne sheets. Spread with remainder of meat sauce and sprinkle with cheese. Cover with foil (coat foil with cooking spray to stop cheese sticking). Bake 40-45 minutes, remove foil, cook a further 5-10 minutes until pasta is cooked and cheese is golden

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