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Red Meat
Easy Lasagne
May 28 2007
EASY LASAGNE
Serves eight (freeze as individual portions for your ‘ready meals’)
750g minced organic lamb
3 large onions
2 cloves of garlic
4 carrots, scrubbed and thinly sliced
2 jars of Jamie Oliver crushed tomatoes (rinse out with a little water and add this to the sauce)
Organic stock cube (I prefer the taste of the chicken cubes but you can use any that
you like)
Herbs – either a pinch of dried mixed herbs or use a few leaves of basil, roughly torn, and some parsley, roughly chopped
Cottage cheese, large tub
Cheddar cheese or Red Leicester cheese, grated (about 300g)
Green salad
Chop the onions and garlic and fry in a large saucepan until golden brown
Add the minced lamb and fry off until brown
Add the carrots
Add the chopped tomatoes and a little water (rinse out the jars with a little water and add this)
Add the herbs
Add the stock cube
Leave to simmer very gently for an hour, stirring occasionally. Add a little water if it is thickening too much
When the sauce is ready put a layer of the dried pasta into a large rectangular oven safe dish
Add a thick layer of the meat sauce
Add dollops of the cottage cheese (tablespoons) on top of the meat sauce.
Repeat these layers until the ingredients have been used up, finishing with the sauce
Make the top covering a good thick layer of grated Cheddar cheese (or Red Leicester cheese)
Cook in the oven, on a baking tray to avoid spillage, for 30 minutes at 180 degrees
Serve with green salad
Comments
Posted by:
Gemma Riley |
June 06, 2007 at 09:02
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