Easy Lasagne - cooking recipe

Ingredients

1 tbsp olive oil
1 None onion, peeled and finely chopped
2 None garlic cloves, peeled and crushed
300 g minced beef
2 x 400 g cans chopped tomatoes
1 tbsp tomato puree
300 g courgettes, diced
250 g carrots, peeled and diced
300 g celery stalks, chopped
375 g leeks, trimmed and chopped
1 tsp dried oregano
15 g butter
20 g flour
250 ml skimmed milk
125 ml vegetable stock
1/4 tsp grated nutmeg
9 None no-need-to-cook lasagne sheets
30 g reduced fat cheese, grated
2 None sprigs fresh oregano

Preparation

Heat the olive oil over medium heat in a large skillet and cook the onion and garlic for 10 mins. Add the ground beef and cook over a high heat until browned all over. Stir in the chopped tomatoes, tomato paste, zucchini, carrots, celery, leek and dried oregano and bring to the boil. Cover and simmer for 10 mins until the vegetables are just tender. Season to taste with salt and freshly ground black pepper.
To make the white sauce, Melt the butter in a pan then stir in the flour and cook for 1 min. Gradually whisk in the milk and stock and bring to a boil. Reduce the heat and simmer, stirring, for 5 mins until thickened. Add the nutmeg and season to taste. Preheat the oven to 400\u00b0F.
Spread a thin layer of the meat sauce in the base of deep ovenproof dish. Cover with 3 lasagne sheets then repeat the layers two more times ending with lasagne sheets. Spoon over the white sauce and scatter over the cheese. Bake for 45 mins until golden and bubbling. Serve garnished with fresh oregano.