1 medium, diced
2 stick(s), diced
2 medium, diced
Extra lean beef mince (5% fat), raw
4 clove(s), chopped
Filippo Berio Sun Dried Tomato Pesto
1 can(s), large
Low Fat Spread
Plain White Flour
1 tablespoons, level
Half Fat Cheddar Cheese
60 g, grated
Lasagne sheet, dry
1 tablespoons, grated
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Wrap the aubergine in kitchen foil and bake for 1 hour 30 minutes until soft. Chop into 1cm cubes, then set aside.
- Heat the olive oil in a large pan then add the onion, celery and carrots and cook for 15 minutes until just softened. Add the mince and garlic and cook for 5 minutes, breaking up any lumps with a wooden spoon. Add the aubergine, pesto, tomatoes and a tin of water to the pan and simmer for 30 minutes.
- Reduce the oven to 190°C, fan 170°C, gas mark 5. Whisk together the spread, flour and milk in a small pan over a medium heat until bubbling. Simmer for 5 minutes, then stir in two-thirds of the Cheddar and season to taste.
- Spoon a third of the meat sauce into an ovenproof dish, top with 3 pasta sheets then a third of the cheese sauce. Repeat with the remaining sauces and pasta. Scatter over the parmesan and remaining Cheddar; bake for 45-50 minutes, until golden and bubbling.