Beef and broccoli lasagne
This lasagne uses mushroom soup to save the time usually spent making a white sauce. We've also sneaked in some nutritious broccoli. Enjoy.
Preparation and Cooking Time: 70 Minutes.
Lasagne sheets - try a low GI or whole-wheat version if available
1 tin onion and tomato mix
400-500g lean beef mince
1/2 can red kidney beans, rinsed and drained
1/2 punnet mushrooms, wiped clean and sliced
1 small whole broccoli, rinsed
1 packet mushroom soup
2 cups of water
Turn the oven on to 180 degrees Celsius.
In a large pot, add the powdered soup and 2 cups of water. Bring to the boil and then simmer, mixing occasionally to remove any clumps.
Cook the mince in a non-stick pan with the onion and tomato mix until brown.
Add the beans and simmer for another 5 minutes.
Take the broccoli and, using a knife, cut the very top ends off above all the stalks so that you end up with just the small fine green bits to add to the mushrooms.
In an oven-proof dish, layer the soup, then lasagne sheets, then the mince and then the mushroom and broccoli mix. Repeat until the dish is full, making sure to end with a layer of white sauce.
Grate a little bit of cheddar cheese and sprinkle over the top.
Place in the oven for about 35-40 minutes until the lasagne is soft.
Tip: Don't make the mince layers too thick; it should only just cover the lasagne sheets. You can always add some sheets between the mince and vegetable layers if you want more of the pasta. Use extra lean mince or ostrich mince if you want to further reduce the fat content.