Beef Lasagne!

For a couple of week's now i have really crazed a really nice lasagne with some chunky wedges on the side. However due to me being busy all the time i seem to never have had the time to prepare and make one. This week i thought i have some spare time this weekend it has got to be a lasagne for tea. I did a quick shift at work today and came home and started preparing tea. If you like the look at my lasagne above here is the ingredients and method for you to give it ago.

Ingredients

Lasagne

500g Extra Lean Beef Mince

1 x Medium Onion

1 x Red Pepper

1 x Green Pepper

300g Mushrooms

Passata (I used passata with garlic and herb to add more flavour)

8 x Dry Lasagne Sheets

40g Reduced Fat Cheese

 

Bechamel Sauce

2 x Level tbsp Cornflour

275ml Skimmed Milk

150g Fat Free Fromage Frais

1 x Level tsp Dijon Mustard

Salt and Pepper to taste

Method

1. Prepare all of your veg or whichever superfree you choose to bulk up your filling.
2. Lightly spray a frying pan with Fry Light and add in the mince cooking until just turning brown. Then add in your veg and cook until they begin to soften.
3. Add in your passata and allow the mixture to cook until all your ingredients are fully cooked through.
4. Meanwhile, In a small bowl blend together the cornflour with a little of the milk. Pour the rest of the milk into a saucepan and bring to the boil. Then add in the cornflour mixture and simmer for 1-2 minutes stirring continuosly until the sauce has thickened.
5. Remove the sauce from the heat and gradually beat in the fromage frais and mustard. Season well with salt and pepper, then reheat gently being careful not to boil as the fromage frais will curdle.
6. Once everthing is prepared and cooked prepare your lasagne dish, firstly add in a layer of the mince mixture, top with lasagne sheets then some of your Bechamel sauce, building up your layers as you go finally ending with a topping of sauce. Once finished add your cheese to the top.
7. Put your lasagne in the oven on Gas Mark 6 for approx 25-30 minutes or until the top is golden brown and cooked. Remove from the oven and serve immediately.

I served mine with cajun potato wedges and peas. The lasgane serves 6 people and is 3 syns per serving if using the Cheese as part of your Healthy Extra A allowance. The picture below shows my completed meal and it was so tasty and very filling.

Cheese, Ham and Broccoli Pasta

 

Here we go then the 3rd and final recipe of the day.

 

Slimming World Cheese, Ham and Broccoli Pasta

 

Ingredients

200g dried pasta

6 x extra light cheese triangles

200g Brocolli, stalks removed

100g mushrooms, sliced

1 x Large Onion. chopped

400g Ham, cubed

Fry Light

 

Method

1. Place pasta in boiling water, add in the brocolli and cook until the pasta is soft and the brocolli is cooked through. Drain and Set aside.

2. In a frying pan, sprayed with fry light, fry the onions and the mushrooms until they are soft, add in the ham and fry for about 5 minutes until the ham has warmed through. Add in the Pasta and brocolli and stil the mix well. Add in the cheese triangles and mix really well until the cheese has melted and coats the pasta. Serve immediately.

 

This is a very filling dish, it incorrporates your superfree and makes a very tasty meal. The above ingredients serve 2 people and is 3 syns per serving. However to make this syn free you could use the cheese element as your Healthy Extra A for that day.