Leek & beans Lasagne

Serves 2
Ingredients:
1 Tbsp. Worcester sauce
1 Onion, finely sliced (s) (sff)
1 Knorr Vegetable stockpot
1 Beef Oxo Cube
1 Large leek, cut length ways (s) (sff)
2 Oval 20cm Gratin dish
60g Strong Cheddar (2 Hea/2= 1Hea per person)
250g Lean beef mince (ff)
400g baked beans (ff)
Method
Pre-heat the oven at 180C.
Cut the leek to the length of your gratin dish, cut lengthways only ½ way through. Place in boiling water for 5 mins then drain, set aside.
Spray a frying pan with frylight, cook the onion until soft, add the veg stockpot, mix well, add the mince & cook until brown,
Sprinkle with the Worcester sauce, rosemary & crumble the Oxo cube over the beef, mix well, cook for 15 mins.
Remove from the heat; cover the base of each dish with a layer of beans, then a covering of the leeks, then the mince, leeks & finely the remaining beans.
Cover & cook at 180C for 15 mins, remove, uncover & sprinkle the cheese over the beans, return to the oven & allow the cheese melt.
Credit: Pete’s Recipe Book


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