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Prime Beef & Chestnut Mushroom Lasagne

with Mozzarella & Parmesan Crust

“I really like to prepare this homemade Lasagne.  When I’ve got loads of friends coming round, everyone is thrilled to see an old favourite - Lasagne never goes out of fashion!” Kirstie Allsopp

Serves: 6
Preparation time: 20 minutes
Cooking time: 45 minutes
Approximate cost per portion: £1.49

Ingredients
500g extra lean prime minced beef
1 onion, finely chopped
250g chestnut mushrooms, sliced
500g jar Dolmio Tomato Sauce for Lasagne
6-8 Lasagne sheets (weighing about 100-135g)
470g jar Dolmio Creamy Sauce for Lasagne
50g ready-grated Mozzarella cheese
25g Parmesan cheese, grated
25g dried breadcrumbs

To serve
Italian style mixed leaves
Cherry tomatoes
Ciabatta Croutons

Directions

1. Pre-heat the oven to 190°C / fan oven 170°C / Gas 5. Heat a large saucepan and add the minced beef a handful at a time, cooking over a high heat until seared and browned – about 3-4 minutes. Add the onion and mushrooms and cook for a further 3-4 minutes. Tip in the Dolmio Tomato Sauce for Lasagne, stir and bring to the boil, then remove from the heat
2. Tip half the mince mixture into a large rectangular baking dish, measuring about 26cm x 20cm. Arrange half the Lasagne sheets on top, then spread half the Dolmio Creamy Sauce for Lasagne over them. Repeat the layers once more. Mix together the Mozzarella cheese, Parmesan and breadcrumbs, then sprinkle them evenly over the surface
3. Bake for 30-35 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve with fresh salad leaves

Cook’s tips: Mozzarella cheese is tricky to grate – that’s why it’s far better to buy it ready-grated. With Parmesan, either buy it ready-grated or finely grate it yourself from a block.

More Recipes From Kirstie Allsop
Chicken, Leek and Sweetcorn Lasagne
Haddock & Prawn Lasagne
Aubergine, Tomato and Parmesan Lasagne

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