One Pan Peri-Peri 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 a couple of minutes until soft.

2. 2

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

3. 3

   Drain any excess fat from the pan and add the diced peppers. Fry for a further 3-4 minutes until the peppers are soft.

4. 4

   Stir in the chopped tinned tomatoes, passata and beef stock. Season with Peri Peri seasoning and Peri Peri Sauce.

5. 5

   Mix well to combine and simmer on a low heat for around 15-20 minutes.

6. 6

   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 into each lasagne sheet into 4/5 strips. Submerge the lasagne sheets into the bolognese sauce and cook for a further 5 minutes or so.

8. 8

   Pour the white sauce over the top of the lasagne and top with the grated four cheese blend.

9. 9

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

10. 10

    Garnish with a drizzle of Peri-Peri sauce & a few dollops of chilli jam.

11. 11

    Serve with mixed leaf salad and enjoy!