Serves 4

200g “no-cook” lasagne sheets

Filling:
50g smoked streaky bacon, cut into cubes
3 onions (150g), diced
375g minced beef
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil
500g tomatoes
1 small tin tomato purée (30g)
125ml white wine or stock
salt and black pepper

Mushroom sauce:
20g butter
150g button mushrooms (fresh or frozen), sliced
2 tablespoons flour (40g)
250ml cream
2 tablespoons parsley, chopped
150g freshly grated Gouda
grated nutmeg
salt

1 tablespoon olive oil

Per portion: 933 kcal / 3906 kJ / protein 41g / fat 59g / carbohydrate 54g

1. Sauté the bacon cubes, add 2/3 of the onions and braise until soft. Add the minced beef and stir until browned. Season with salt, pepper and herbs.

2. Peel and halve the tomatoes, add to the meat mixture along with the tomato purée and the wine or stock. Braise for about 5 minutes.

3. For the sauce, sauté the rest of the onions in butter until golden. Add the sliced mushrooms and dust with flour, stirring continuously. Pour in the cream, season with salt and nutmeg and simmer for about 5 minutes. Add the parsley.

4. Lay half of the lasagne sheets over the bottom of a greased ovenproof dish. Spread the meat mixture over these and cover with the remaining lasagne sheets. Pour over the mushroom sauce, sprinkle with cheese, drizzle with olive oil and bake in the oven, uncovered.