1. Brown the mince in a dry pan and drain the juices.
2. Add the vegetables, herbs, garlic, half the pepper and the chopped tomatoes – do not add salt.
3. Cook and add the tomato puree to thicken.
4. Heat the milk and pepper – do not add salt.
5. Remove from the heat.
6. Mix the cornflour in a little water and add the milk to thicken.
7. Soften the lasagne sheets in a tray of hot water.
8. Layer the dish accordingly.
9. Sprinkle with grated cheese and cook in the oven (gas 5/6) for approximately 45 minutes – 1hr.


Lasagne

Nutrients  
Energy286kcal
Fat7.9g
Saturated fatty acids1.9g
Carbohydrates51.4g
NME (non-milk extrinsic) sugars21.4g
Fibre/NSP (non-starch polysaccharides)1.2g
Protein5.7g
Iron1.4mg
Calcium89mg
Vitamin A (retinol equivalents)126µg
Folate9µg
Vitamin C1mg
Sodium353mg
Zinc1mg

Herby Bread

Nutrients  
Energy177kcal
Fat5.5g
Saturated fatty acids2.4g
Carbohydrates20.3g
NME (non-milk extrinsic) sugars0g
Fibre/NSP (non-starch polysaccharides)2.1g
Protein12.7g
Iron1.3mg
Calcium81mg
Vitamin A (retinol equivalents)50µg
Folate20µg
Vitamin C2mg
Sodium119mg
Zinc1.5mg

beef lasagne_herby breadLasagne

Ingredients :  
margarine (soft vegetable)40g
onions (frozen, ready prepared)200g
cooked chicken (diced)1000g
frozen sweetcorn160g
canned tomatoes800g
Cheddar cheese200g
cornflour100g
semi-skimmed milk750ml
water750ml
lasagne sheets800g
nutmeg2g
lemon juice20ml

Herby Bread

Ingredients :  
margarine (soft vegetable)300g
brown sugar200g
golden syrup200g
porridge oats450g