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Dunrobin Valley Lasagne Dunrobin Valley Lasagne

Ingredients (serves 6)

250g Lean Minced Beef

1 Onion (peeled and chopped)

1 Carrot (peeled and chopped)

1 Stick of Celery (finely chopped)

1 Clove Garlic (peeled and crushed)

½ Teasp Mixed Herbs

1 x 400g Tin Chopped Tomatoes or Passata

½ Tablsp Tomato Puree

Pinch of Black Pepper

White Sauce

375ml of Semi Skimmed Milk

30g Plain Flour

30g Sunflower Margarine

50g Mature Cheddar (grated)

Pinch of Black Pepper

9 Sheets Lasagne (272g)

½ Lettuce (washed and shredded)

16 Cherry Tomatoes (washed and quartered)

½ Cucumber (washed and sliced)


Pre-heat oven to 190C / 375F / Gas Mark 5

1. Brown mince; add onion, carrot, celery, garlic, herbs, tomatoes, tomato puree and pepper. Simmer for 20-25 minutes.

2. Make white sauce by heating the milk, flour and margarine, whisking till smooth, then add half the cheese and season with black pepper.

3. Coat the bottom of a large baking tin with cheese sauce. Layer lasagne sheets, half the meat sauce, followed by lasagne, add remaining meat sauce and lasagne, top with the cheese sauce, sprinkle over the cheese.

4. Cook in the oven for 30-40 minute.

5. Serve with prepared salad.

  • Experiment with different minced meats e.g. turkey, lamb or chicken
  • Alternative serving suggestion; baked potato and salad

A 413.37g serving contains:

  • Energy 1785kJ 426kcal 21%
  • Fat 15gMed21%
  • Saturates 6gLow30%
  • Sugar 8.1gLow9%
  • Salt 0.65gLow11%

of an adults reference intake.

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