Annabel's lovely lasagne

Annabel’s lovely lasagne

From 1 year • Makes 6 portions • Suitable for freezing

Lasagne is one of those dishes that is popular with most children, providing a good source of iron and calcium.

Ingredients

1 onion, chopped
1 clove garlic, crushed
1/2 red pepper, cored, de-seeded and chopped
1tbsp olive oil
450g lean minced beef
1/2 tsp mixed dried herbs
1 x 400g can of chopped tomatoes, drained
1 x 295g can of condensed cream of tomato soup
Salt and freshly ground black pepper

Cheese sauce

50g Rachel’s Organic butter
40g flour
450ml Rachel’s Organic whole milk
A pinch of ground nutmeg
50g gruyere cheese
26g parmesan cheese
9 sheets fresh or no pre-cook lasagne

Method

Pre-heat the oven to 190C/375F. Heat the oil in a large saucepan and sauté the onion, garlic and red pepper until softened. Add the beef and the herbs and sauté until the beef has changed colour. Add the remaining ingredients and cook over a medium heat for 15 to 20 minutes. Season to taste.

Meanwhile, to prepare the cheese sauce, melt the butter, stir in the flour and cook for 1 minute. Gradually whisk in the milk, bring to the boil and whisk until thickened and smooth. Season with the nutmeg and a little salt and pepper. Remove from the heat and stir in the grated gruyere cheese until melted.

To assemble the lasagne, spoon a little of the meat sauce over the base of an ovenproof dish 28 x 17 x 7 cm. Cover with 3 sheets of lasagne. Divide the remaining meat sauce in half and cover the lasagne with half of the sauce. Spoon over a little of the cheese sauce.

Cover with 3 more sheets of lasagne and cover with the remaining meat sauce. Again spoon over a little of the cheese sauce but make sure that enough remains to completely cover the top layer of lasagne. Arrange 3 more sheets of lasagne on top and cover with the remaining meat sauce and then spread over the remaining cheese sauce so that the lasagne is completely covered.

Sprinkle over the parmesan cheese and cook in the oven for 25 to 30 minutes.