Mmmmm I just love a good lasagna on a cool winters night. It is really easy to make lasagna suitable for the whole family by making your own tomato sauce rather than using store bought. The ricotta layer is also a nice light alternative to a cheesy white sauce. I usually make enough for hubby and I, and slice the rest into fingers to freeze for really fast and simple meals to re-heat for Harry.

Nutrition Note:  Filled with the goodness of red meat, dairy, lasagna layers and veggies this meal provides plenty of essential nutrients that will benefit the whole family.

Ingredients

• Lasagna Sheets (fresh or dried)
• 1 tbsp butter
• 1 brown onion, chopped finely
• 1 clove garlic, crushed
• 400g beef mince
• 4 tbsp no-added salt tomato paste
• 2 x 400g tin diced tomato
• 1 carrot, grated
• 1 zucchini, grated
• 1 handful of fresh parsley
• 1 cup water
• 500g ricotta
• 200g grated cheese
• Extra grated cheese to top

Method

Step 1

Melt butter in a saucepan over medium. Fry onion and garlic until soft. Add beef mince and cook until browned. -

Step 2

Add tomato paste and tinned tomatoes. Mix in grated veggies, and parsley. Add the water and stir to combine, simmer uncovered for around 20 minutes. -

Step 3

Preheat the oven to 200°C. To assemble: Dollop a few tablespoons full of meat sauce into the base of a large baking dish. Place a layer of lasagne sheets on base of dish and cover with around 1/4 of the meat sauce. Spread 1/4 of the ricotta over the meat and sprinkle 1/4 of the cheese. Continue until around 3-4 layers are created (finish with the grated cheese layer. -

Step 4

Cover with foil and cook for around 30 minutes. Take the foil off and cook for a further 15 minutes or until cooked through. Leave to stand for around 10 minutes before serving. -

Step 5

Tip: if making for toddlers. leave the lasagne to cool in the fridge. Once cool it will be easier to cut into small fingers and wrap individually to freeze. -