Prep
15 mins

Cooking Time

Cooking
90 mins

Serves 6

Mixed

Ingredients

Serves: 6

  • 1 bag of Florette Mixed salad
  • 2 tbsp olive oil
  • 750g lean beef mince
  • 800g tomato passata
  • 200ml hot beef stock
  • 1 tbsp mixed herbs
  • Salt and pepper
  • 300g pack fresh lasagne sheets
  • 520g ready-made white sauce
  • 125g grated Cheddar cheese

Method

  1. To make the meat sauce, heat olive oil in a frying pan and cook mince in two batches for about 10 mins until browned all over.
  2. Add passata, beef stock and mixed herbs, then season. Bring to the boil, then simmer for 30 mins until the sauce thickens.
  3. Heat oven to 180°C/160°C Fan/Gas 4. Lightly oil an ovenproof dish. Spoon one third of the meat sauce into the dish, cover with a layer of fresh lasagne sheets. Drizzle over ¼ of white sauce. Repeat until you have 3 layers of pasta. Cover pasta with remaining white sauce.
  4. Sprinkle cheese over the top. Bake for 45 mins until the top is bubbling and lightly browned. Serve with Florette Mixed leaves.
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