Beef lasagne Recipe

Instructions:

1. Spray a deep non-stick frying pan with a little low-calorie cooking spray and place over a medium heat. Fry the mince for 8-10 minutes, or until browned, then drain off any fat and transfer to a plate. Keep warm.
2. Spray the pan with a little more low-calorie cooking spray and fry the onion, carrot, celery and mushrooms for 10 minutes, adding a little water if they start to stick. Return the mince to the pan and add the garlic, chopped tomatoes, stock cube, tomato purée, Worcestershire sauce, oregano and basil plus 500ml water. Bring to a gentle boil and simmer for 15 minutes or until thickened. Season to taste.
3. Meanwhile, make the sauce. Put the squash, potatoes, stock cube and 450ml water in a medium saucepan over a high heat. Bring to the boil, cover and simmer for 15 minutes or until tender. Remove from the heat and, without draining, add the remaining sauce ingredients. Whizz until smooth with a stick blender and season to taste.
4. Preheat your oven to 200°C/fan 180°C/gas 6 and spray a 30cm x 20cm ovenproof dish with a little low-calorie cooking spray.
5. Spoon one-third of the mince into the bottom of the dish and cover with lasagne sheets. Repeat these layers twice more, finishing with a layer of lasagne sheets that covers the mince completely. Pour over the sauce, pushing the sheets into the sauce a little, and bake for 35-40 minutes or until the lasagne is cooked through. Serve hot with salad.