A family favourite, this is a very easy lasagne recipe using readily available ingredients. Prep time takes about 20 minutes & allow about for an hour all up for cooking. It provides 4 large serves or 6 smaller serves. Preheat oven to 180°C.

Ingredients

• Box of plain or gluten free instant lasagne sheets (250g)

Meat Sauce

• 500g lean or extra lean beef mince
• 2 tablespoons olive oil
• 1 large carrot
• 1 large onion
• 2 cloves garlic
• 1 ½ cups chopped mushrooms
• 2 x 400g cans diced tomatoes
• 4 tablespoons tomato paste
• 2 cups of chicken stock (Massel stock is a good one)
• 1 tablespoon of combined mixed chopped herbs, dried is okay, Thyme, Rosemary, Oregano

Bechamel /Cheese Sauce

• 2 tablespoons butter
• 2 tablespoons plain or gluten free plain flour
• 2 cups milk
• 125g tasty cheese or mixed tasty /mozzarella. Plus some extra tasty and parmessan cheese to sprinkle over top.
• Salt and pepper to taste

Method

1. Heat oil in deep pan and add onion, carrot & garlic. Cook until onion is transparent, (approx 3 mins) then add mushrooms & cook for another 2-3 mins, finally add herbs mix all together; cooking about ½  – 1minute.
2. Push vegies to the side, and add beef mince to pan. Cook until lightly brown, then stir vegies back in with mince.
3. Add canned tomatoes, tomato paste, chicken stock, salt /pepper, and stir all in together over heat.
4. Cover with a lid, bring mix to the boil, then lower heat to simmer covered for 20-30 minutes, stirring occasionally.
5. For cheese sauce, melt butter in a saucepan, add & stir in the flour & cook over a gentle heat about 2 minutes
6. Remove from heat and slowly stir in milk using a whisk, then return to heat still stirring slowly until sauce is smooth & thick. Watch for slight bubbling around edge of saucepan, do not allow to boil.
7. Remove from heat and stir in cheese until it melts and sauce is smooth.
8. To assemble: paint the base of a deep baking dish with some meat sauce to line the dish. Then place a layer of lasagne sheets across the base.
9. Then layer alternately 1/3 meat sauce; 1/3 cheese sauce; then lasagne,  and repeat with another 1/3 meat and 1/3 cheese sauce more lasagne, continue with final meat sauce then cheese sauce, (finishing with the cheese sauce). 
10. Sprinkle extra tasy and parmesan over the top then bake in 180°C oven for 30 minutes. Check occasionally, as cooking time may vary with different ovens. Remove from oven. Pasta should be al dente.
11. Allow to stand for 5 minutes, then cut and serve with a green or garden salad.

Reasons why this meal is good for you:

Beef- protein for energy plus B vitamins, zinc, selenium, phosphorus & iron; Mushrooms– low kilojoule, cholesterol free, B vitamins and fibre, supports heart health/ and immune system; Carrots-antioxidant (beta-carotene), protect heart and eye health, anti-cancer, assists blood sugar control; Onions & garlic protect against cancer and CVD, are antifungal, antimicrobial & stabilise blood sugar. Tomatoes –contain antioxidant lycopene–for protecting against heart disease and cancer, plus potassium & vitamins C, K & folate; Milk- contains calcium, protein, iodine, potassium, phosphorus and B vitamins – good for bone health. Caution if dairy intolerance or allergy; Cheese-Calcium for strong bones and teeth, protein, phosphorus, zinc, magnesium, Vitamins A, B2 and B12 for the nervous system; Thyme-antimicrobial, antioxidant,with Vitamins C & A, iron, plus other nutrients. Rosemary-contains Vitamins A, C & Bs, magnesium, calcium & iron, isantioxidant, anti-inflammatory good for eye, neurological and digestive health; Oregano– contains antioxidants, fibre, Vitamins K & E, Manganese, iron, tryptophan & calcium, is antibacterial good for gut health & inflammation; Black pepper – anti-inflammatory /aids digestion/ assists nutrient absorption; Olive oil– anti-inflammatory, antioxidant, healthy fat.