Lasagna

Serves 4
Calories- 587

Fry onion, garlic, mushrooms and minced beef until no pink colour remains on the beef.
Add the carrots to the pan.
Add the mix to the slow cooker.
Crumble the stock cubes into the mixture.
Add the chopped tomatoes.
Give it a good stir and cook on low for 4-6 hours.

For the white sauce, melt butter in a pan.
Remove from the heat and add the flour. Mix to form a paste.
Slowly add the milk and mix well, making sure all of the milk is incorporated into the paste. Continue to do this until all the paste has been dissolved and then return to the heat. Heat gently until the sauce thickens, season with salt and pepper.

Layer the filling between sheets of lasagna and top with white sauce and then add the grated cheese. Cook in the oven for 40 minutes until a knife goes through the lasagna easily and the cheese is browned nicely.

Serve with a fresh salad- we enjoy spinach with ours, and some slices of garlic bread.

Notes: I cook my filling in the slow cooker as this makes it lovely and tender but this can be just as easily cooked in the frying pan and transferred immediately to the dish and into the oven after assembly.

Note: Feel fry to change out any of the vegetables for anything you fancy

Note: Low Calorie swaps ideas - use low fat butter and semi/skimmed milk for the sauce. Use low fat Minced Beef. Fry with fry light, and drain off any excess fat. Serve without garlic bread. Don’t top with cheese on top or use low fat cheddar.