Recipes

Instructions

1. Dice onion and slice the mushrooms.
2. Add a small amount of olive oil to a pan and heat until hot.
3. Add the onions and cook until soft.
4. Add your mince and cook until brown.
5. Add your mushrooms and cook for around 3 minutes.
6. Then add the stock cube, balsamic vinegar and the wine and cook for a minute.
7. Add the tinned tomatoes and about a tablespoon of tomato puree.
8. Add around 1 to 2 pinches of mixed herbs and the salt and pepper.
9. Bring to the boil and then simmer for around 20 mins.
10. Heat your oven to around gas mark 7.
11. Pour some of the Lactofree dairy drink into a separate pan.
12. The rest of the dairy drink is to be used to mix the corn flour into a runny paste.
13. Boil the dairy drink and add to the paste. Pour back into the pan and gently heat until thickened.
14. Get you lasagne dish, add 1/2 of the meat sauce. Put one layer of lasagne sheets on top.
15.Add half of your white sauce. Add the rest of your sauce and one more layer of lasagne sheets and the rest of the white sauce on top.
16. Grate the cheese and add to the top of the dish (the amount of cheese is entirely up to the individual).
17. Place in the over for around 30 minutes.