lasagne

Main Meal
POINTS Value: 6
Servings: 4
Preparation Time: 20 min
Cooking Time: 60 min
Level: Easy




Ingredients

350 g extra-lean beef mince
1 medium onion(s), chopped
3 clove garlic, crushed
175 g mushrooms, wiped and sliced
400 g canned tomatoes
1 portion stock cube, beef, 1/4 pint
1 teaspoon dried mixed herbs, Italian
1 pinch salt
1 serving pepper, freshly ground, black
Asda instant white sauce mix
25 g half-fat cheddar cheese, mature, grated
125 g lasagne sheet, not pre-cooked

Instructions
Preheat oven to Gas Mark 5/190C/375F


1. Heat a large saucepan and dry-fry the minced beef until browned. Add onion and garlic. Saute for 2-3 minutes until softened.


2. Add mushrooms, tomatoes and stock. Bring to the boil, reduce heat and simmer for 15-20 minutes without a lid, until reduced slightly. Remove from heat.


3. Mix the white sauce to packet instructions. Season.


4. Spoon half the beef mixture into an oblong ovenproof dish. Lay half the lasagne sheets on top. Spread 2-3 tablespoons of sauce over the sheets, then top with remaining meat mixture. Lay remaining lasagne sheets on top, then spread sauce over the top. Sprinkle with cheese. Bake for 50-60 minutes until golden.

Beef Stroganoff

Main

POINTS Value: 4

Servings: 4

Preparation Time: 5 min

Cooking Time: 20 min

Level: Moderate

Ingredients

350 g lean beef fillet steak, cut into 2.5 cm strips
2 level tablespoon flour, (seasoned)
3 teaspoon sunflower oil
1 large onion, sliced thinly
125 g sliced button mushrooms
5 portion cherry tomatoes, (puréed)
1 tablespoon worcestershire sauce
1 teaspoon lemon juice
300 g low-fat plain bio yogurt
1/2 teaspoon pepper
2 tablespoon parsley, fresh, chopped, to garnish
1/2 teaspoon salt

Instructions
1. Place the beef and seasoned flour in a bowl and coat the meat.


2. Heat 2 teaspoons of oil in a large, non-stick frying-pan. Sauté the onion for 5 minutes and then add the mushrooms and cook for a further 5 minutes. Transfer to a plate, using a draining spoon.


3. Heat the frying-pan, add the remaining teaspoon of oil and, when the oil is just starting to smoke, add the meat. Stir-fry, to brown the strips evenly. Stir in the pureed tomato, Worcestershire sauce and lemon juice.


4. Return the onion and mushroom to the frying-pan and gently cook for 5 minutes. Stir in the yogurt and allow to heat through. Season to taste with salt and pepper, and sprinkle on parsley.