LASAGNE WITH A TWIST
A creamy variation of the ususal lasagne!
Provided by beccabryant
Time 2h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat oven to Gas Mark 6 or 180 degrees.
- Place all of the mince (both pork and beef) into a large pan and brown off. Whilst the meat is browning chop up the corgette, onion, red pepper and mushroom as small as you can. I usually use a hand belnder and pulse it until they're finely cut.
- Once they are cut and the meat is browned off add them to the pan of meat.
- Now add the pasta bake sauce, chopped tomatoes and garlic paste.
- I would advise that you add water if the sauce is too thick.
- Leave the red sauce mixture to simmer for aproximately 20-30 minutes. You can leave it longer on a low heat if you wish.
- When the red sauce mixture is nearly cooked start the white sauce.
- To make the white sauce follow instructions on the back of the packet and slowly stir in a handful of cheddar cheese. Now you're ready to build your lasagne.
- To build the lasagne get a large oven proof dish.
- Firstly put a small amount of white sauce in the bottom of the dish to prevent the pasta from sticking. Then layer with pasta, then red sauce - repeating until you have aproximately 1/2 inch to 2.5 centimeters from the top of the dish.
- Then pour over your white sauce, spreading so it covers the whole top of the lasagne.
- Then place the Leerdammer/Mozzarella over the white sauce.
- Place the lasagne in the middle of the oven and leave for 30-40 minutes.
- Keep an eye on the lasagne, it will be cooked when the cheese has gone a golden colour in the middle and crispy at the edges (personally I love the crispy bit!)
- Now you are ready to serve!
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