Dan and Liam's 'made for you' lasagne recipe

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  • Serves 6
  • 10 mins to prepare and 1 hr 10 mins to cook
  • 443 calories / serving
  • Freezable
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Dan’s favourite recipe is this lighter lasagne, created by his partner, Liam, and packed full of veg with a simple ricotta and crème fraîche sauce topped with Parmesan, sliced tomatoes, and prosciutto. Luckily for Dan, Liam is a pro in the kitchen and often makes extra for him to stash in the freezer, so that if Liam’s away, Dan always has a quick, tasty meal at the ready. After nearly 15 years together, they’ve got the cooking covered!

155x255 Lasagne
  1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large frying pan and cook the onion, pepper, carrot, aubergine, and mushrooms, stirring occasionally for 10 mins, until softened. Add the beef and fry for 4-5 mins until browned, breaking up the bulk with a wooden spoon.
  2. Add the stock pot, chopped tomatoes, and passata; season. Simmer over a medium heat, stirring occasionally for 10-15 mins, until thickened.
  3. Beat the eggs with the ricotta, crème fraîche, 2 tbsp Parmesan, the nutmeg and a pinch of salt, until smooth.
  4. To assemble the lasagne, tip half the mince into the base of a 25cm x 30cm ovenproof dish, top with 2 sheets of lasagne then spread over half the ricotta mixture. Repeat with the remaining mince, lasagne sheets, and ricotta mix, then top with the tomato slices and bake for 20 mins.
  5. Remove from the oven and scatter over the remaining Parmesan. Tear the prosciutto and arrange on top around the tomatoes, bake for 20 mins, until bubbling. Leave to stand for 10 mins before serving.

Little help

Divide the lasagne up into portions and freeze for easy weekday meal planning.

Leftovers

Make a light lunchtime bite, or canapes, by mixing crème fraîche with a little mustard and lemon juice, spread on crackers and top with torn prosciutto. Season, or sprinkle with chopped parsley for extra flavour.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1 spray rapeseed oil
  • 1 large red onion, finely chopped
  • 1 red pepper, seeded and finely chopped
  • 1 large carrot, finely chopped
  • 1 aubergine, finely diced
  • 150g (5 1/4oz) mushrooms, chopped
  • 1 x 250g pack lean beef steak mince (5% fat)
  • 1 x 28g beef stock pot
  • 1 x 400g tin chopped tomatoes
  • 1 x 500ml carton tomato passata
  • 2 large eggs
  • 2 x 250g tubs ricotta
  • 3 tbsp crème fraîche
  • 5 tbsp grated Parmesan
  • 1/4 tsp freshly grated nutmeg
  • 4 fresh egg lasagne sheets
  • 4 salad tomatoes, thinly sliced
  • 4 slices prosciutto
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  • Energy 1856kj 443kcal 22%
  • Fat 22g 32%
  • Saturates 12g 60%
  • Sugars 17g 18%
  • Salt 2.7g 45%

of the reference intake
Carbohydrate 29g Protein 32g Fibre 5g

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