LASAGNE

Get a friend to help out in the kitchen and make a large quantity of  Bolognese Sauce before you start this recipe.

PREP: 15 min
COOK: 2 hours
Serves 6
Recommended Price: £5-£9


​Ingredients

• 1 glug of oil - vegetable, olive or sunflower are best
• 250 g pack of mushrooms, chopped
• 1 x quantity Best Bolognese Sauce (see recipe online)
• 1 medium carrot, ends removed, coarsely grated
• 2 x quantity White Sauce
• 2 large handfuls Cheddar cheese, coarsely grated
• dried lasagne sheets

Method

1. Preheat oven to 200°C (180°C fan) mark 6. Heat the oil in a large saucepan over a high heat and fry the mushrooms, stirring occasionally, until soft and any liquid in the saucepan has evaporated - about 5 minutes. Stir in the Bolognese Sauce and grated carrot and heat until bubbling. Set aside.
2. Next, in a separate saucepan make the White Sauce. When it's ready, stir through half the cheese. Check the seasoning.
3. Spoon a third of the Bolognese into a large ovenproof dish, then top with three lasagne sheets. Next spoon over a third of the White Sauce. Repeat layers with remaining Bolognese, lasagne sheets and White Sauce until you have three complete layers. Sprinkle over the remaining grated cheese.
4. Cook in the oven for 40-45 minutes until the top is golden and bubbling.

PER SERVING
Calories: 623
Total fat: 36g
Saturated fat: 14g
Sugars: 15g
Total carbs: 3g