Simon Rimmer's Mum's Lasagne
A family beef lasagne with peppers and mushrooms, layered with cottage cheese and topped with cheddar and parmesan.
Ingredients
- Olive oil, for frying
- 450g beef mince
- 1 onion, finely chopped
- 1 red pepper, finely chopped
- 1 green pepper, finely chopped
- 150g button mushrooms, sliced
- 800g tinned chopped tomatoes (2 x 400g tins)
- 200g tomato purée
- Salt and pepper
- 7g dried thyme
- 7g dried parsley
- 7g dried oregano
- 2 bay leaves
- 300g cottage cheese
- 200g mature cheddar, grated
- 50g parmesan, finely grated
- 300g dried lasagne sheets
Instructions
- Brown the beef mince in a little oil in a large pan, then set aside.
- Gently fry the onion, peppers and mushrooms in the same pan until soft.
- Return the mince to the pan along with the tomato purée and bay leaves, and cook for 5 minutes.
- Add the tinned tomatoes and dried herbs, bring to the boil, then simmer for at least 30 minutes. Season well with salt and pepper.
- Preheat the oven to 180°C (160°C fan)/gas 4. Grease a large baking dish (about 25cm x 20cm) and line the bottom with lasagne sheets.
- Remove the bay leaves. Spoon a third of the mince mixture over the pasta, then dot a third of the cottage cheese on top. Repeat for two more layers, finishing with the meat and cottage cheese, then scatter over all of the cheddar and parmesan.
- Bake for 45 minutes to 1 hour, until golden and bubbling.
- Serve with salad and garlic bread, if you like.