- 500g extra lean minced beef
- 1tsp vegetable oil
- 1 onion, chopped
- 1 tin chopped tomatoes
- 1 garlic clove, crushed
- 1 tsp Italian herbs
- 1 beef stock pot
- 40g cornflour
- 410g Carnation® Evaporated Milk
- 75g reduced fat cheese, grated
- 200g lasagne sheets, uncooked
Preheat the oven to 180°C, (160°c for fan ovens), gas mark 4.
Brown the onions in a large non-stick pan with the oil. Add the minced beef and cook on a high heat for 10 minutes before adding garlic, herbs, stock pot and chopped tomatoes. Simmer for another 5 minutes.
Whilst the mince is cooking, make the white sauce. Pour the Carnation® Evaporated Milk into a non-stick saucepan and bring to a simmer. Stir constantly. Mix the corn flour with 50ml water. Pour into the simmering Carnation® Evaporated Milk and allow to boil for 1 minute until thickened.
In an oven proof dish, layer the pasta with the sauces. Start with meat mixture then lasagne sheet, followed by white sauce and then another lasagne sheet. Repeat this process until you have used all the ingredients. Finish with a layer of white sauce and top with grated cheese.
Bake the lasagne for 45 minutes until golden brown.
Recipe courtesy of Carnation®