One Pan Chilli Lasagne

Directions

1. 1

   Bring a pan to the hob and place on a medium heat. Once hot, spray with low calorie cooking oil and fry the onions and garlic for 3-4 minutes.

2. 2

   Next, add the lean minced beef and fry until browned breaking up any lumps.

3. 3

   Drain any excess fat from the pan and toss in the diced peppers, continue to fry for a couple of minutes until the peppers are soft.

4. 4

   Season the mince with the spices listed and stir in the beef stock, chopped tomatoes and kidney beans.

5. 5

   Simmer on a low heat for around 20 minutes until the sauce has thickened slightly.

6. 6

   Next, Prepare the white sauce by gently melting the butter in a small saucepan on a low heat. Whisk in the plain flour and milk. Once bubbling, stir in the reduced fat cheddar cheese. Gently simmer until the sauce thickens.

7. 7

   Cut each lasagne sheet into 4 strips, Submerge into the chilli and cook for a further 5 minutes or so.

8. 8

   Pour the white sauce over the top of the lasagne and top with grated mozzarella and coloured cheddar.

9. 9

   Transfer the pan to a hot grill, and grill for around 8 minutes, or until the cheese has melted and turned golden.

10. 10

    I have garnished mine with 2x Tbsp Sour Cream and 2 x Tbsp Guacamole. Plus a handful of fresh coriander.

11. 11

    Serve with side salad and enjoy!