LUSCIOUS LASAGNE

Sometimes you need comfort food, something that just hits the right spot and sends your taste buds to the moon and back. This is a great one for the whole family to enjoy or even make it for yourself and freeze in individual portions to save cooking on another night – score! Goes great with a lovely fresh side salad or even some fab airfryer chips (see above).

It’s MASSO!

Serves 4

● 500g lean beef mince

● 1 tsp garlic powder

● 1 tsp chilli flakes

● 1 x 400g tin of chopped tomatoes

● ½ a 700g jar of tomato passata ● 1 tsp paprika

● 1 tsp smoked paprika

● 1 beef stock pot

● 1 red wine stock pot

● 1 tsp soy sauce

● 5-6 drops Worcestershire sauce ● 1 tablespoon sweetener (optional)

● A 33g sachet of cheese sauce

Mix

● Dried lasagne sheets

● 70g light mozzarella, grated

Method

1 Put the mince in a hot pan and brown, stirring constantly until it all takes on some colour. Add the garlic powder and chilli flakes (optional, but I like it with a little kick).

2 Next add in the tinned tomatoes and half a jar of passata (you can add more if you like it saucy), then add paprika and smoked paprika.

3 Give it a good stir and then lash in your beef and red wine stock pots, let them melt down and give it a good mix. Next throw in the soy and Worcestershire sauce.

4 To take the sharpness out of the tomato base you can add 1 tablespoon of sweetener at this stage. Allow it all to simmer until the sauce starts to thicken.

5 Preheat the oven to 220°C.

6 For the ‘white sauce’ mix sachet of cheese sauce (available from most supermarkets) with water in a pot on a medium heat.

7 Now it’s time to get layering. Get a medium-sized baking dish, spoon in half the mince mix, cover with lasagne sheets and then add half the cheese sauce. Repeat so you end up with two layers. Finish off by scattering over the grated mozzarella.

8 Pop into the preheated oven for 35–40 minutes or until golden brown.

9 Take out, cut into four portions and serve up with your choice of accompaniment. Fab.