1X 400G Canned Chopped Tomatoes with Herbs

Tortilla Lasagne

Ingredients 1x 400g canned chopped tomatoes with herbs 2x 15ml spoon (2tbsp) tomato purée 1x 10ml spoon (2tsp) garlic purée 1x 5ml spoon (1tsp) sugar Black pepper 1 small onion 50g (2oz) hard cheese, e.g. Cheddar Serves: 4 450g (1lb) lean beef mince Cooking time: 60 minutes 75g (3oz) frozen vegetables 25g (1oz) butter Skills 25g (1oz) plain flour Weigh, measure, boil/simmer, peel, 300ml (½ pint) milk knife skills (bridge and claw), grate, 4 corn tortillas handle raw meat, dry-fry, make a white sauce, whisk, layer and bake. Equipment 2x non-stick frying pans, mixing spoon, measuring spoons, knife, chopping board, grater, weighing scales, measuring jug, small saucepan, whisk, oven-proof dish and oven gloves.

Method 1. Preheat the oven to 220°C or Gas Mark 7. 2. Prepare the Bolognese sauce:  place the chopped tomatoes, tomato purée, garlic purée, sugar and black pepper in a non-stick frying pan and bring to the boil. 3. Reduce the heat and simmer for 10 minutes, stirring occasionally. 4. Prepare the ingredients:  peel and chop the onion  grate the cheese. 5. Dry-fry the beef mince, onion and frozen vegetables in a non-stick frying pan for 4-5 minutes, until the mince is browned. 6. Stir the Bolognese sauce into the mince and bring the mixture to the boil, reduce the heat and simmer for 15-20 minutes. 8. Place the butter, flour and milk in a small saucepan on a medium heat and whisk until the mixture begins to thicken. 9. Add two-thirds of the grated cheese to the mixture and stir well. 10. Spoon half of the Bolognese sauce into an oven-proof dish. 11. Cover the sauce with two tortillas and spread an even layer of cheese sauce over the tortillas. 12. Repeat with the remaining ingredients. 14. Sprinkle the remaining cheese on top. 15. Bake in the oven for 15-20 minutes.

Top tips  Serve with a mixed salad or vegetables and garlic bread.  As an alternative replace the corn tortillas or wraps with fresh or no cook lasagne sheets and cook 20 minutes.

Did you know?  Frozen vegetables count towards your 5-A-DAY.

Nutrition information per 100g/335g serving: Energy 574/1923kJ, protein 8.8/29.4g, carbohydrate 14.4/48.2g, carbohydrate of which sugars 2.9/9.8g, fat 5.3/17.7g, saturated fat 2.5/8.4g, dietary fibre 0.8/2.8g, salt 0.4/1.4g, iron 0.8/2.8mg

A more comprehensive nutritional analysis is available at meatandeducation.com