1 tblsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
125g mushrooms, sliced
500 g (1lb 2oz) beef mince
2 tbsp tomato puree
1 tsp dried oregano
1 Beef stock cube
100g Fresh Spinach
Cheese Sauce/White Sauce:
2 x Ilumi cheese sauce mix
600mls unsweetened dairy free milk or semi-skimmed milk
(For best results use soya milk)
250g pack of dried Lasagne sheets (Gluten Free)
Cheese or Dairy free alternative to sprinkle on the top
Why not try swapping the mince for chopped aubergine, peppers and courgette for a meat free alternative.
Gently heat the oil in a large frying pan with a lid.
Fry the onion for 5 minutes, until softened, stirring often. Add garlic and sliced mushrooms and cook for 5 more minutes
Turn up the heat to medium, add the minced beef and fry until evenly browned.
Add the passata, tomato puree, oregano and beef stock cube. Bring to a boil stirring constantly then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally. Add the spinach leaves for the last 5 minutes of cooking. Season with salt and pepper to taste.
For the cheese sauce: Empty the contents of the sachet into a medium sized saucepan. Gradually add 600mls of unsweetened dairy free milk or semi-skimmed milk into the pan and mix until smooth. Bring to the boil, stirring continuously, reduce heat and simmer for 2 minutes until the sauce has thickened
Pre-heat oven to 180°C / 350°F / 160°C Fan oven / Gas mark 4.
Take a baking dish about 25 x 20cm (10″” x 8″”) in size. Spoon a third of the bolognese sauce over the base, and then spoon a quarter of the cheese sauce over the bolognese. Cover with a single layer of lasagne sheets then repeat this layering of the bolognese, cheese sauce and pasta twice more. Top with the remaining cheese sauce and season with finely ground black pepper. Bake for 35min to 40 minutes, until golden.
Serve with a simple side salad!