Quick lasagne

This quick lasagne layers our rich, grass-fed Everyday British Beef Mince with a creamy cheese topping. A simple twist on a family favourite that supports local farmers and high-quality British produce.

45 mins

4-5

Easy

• 2 tbsp olive oil
• Field & Flower Everyday Beef Mince (300g)
• 3 garlic cloves, grated
• ½ tsp dried rosemary
• 2 tbsp sun-dried tomato paste
• 400g tin plum tomatoes
• 1 tbsp red wine vinegar
• 1 beef stock cube
• 7-8 dried lasagne sheets
• 300ml crème fraiche
• 150g mozzarella, grated
• 75g parmesan, grated

1. Preheat the oven grill to 220°C/430°F.

2. Heat 1 tbsp olive oil in a large frying pan. Add the mince and cook for 6 minutes, breaking it up as it browns, until golden and crisp.

3. Add the rosemary and garlic and cook for a further 2 minutes. Stir in the sun-dried tomato paste and plum tomatoes, breaking the tomatoes up with a spoon. Simmer on high for 2-3 minutes.

4. Make the beef stock by mixing the stock cube and red wine vinegar into 300ml boiling water. Add the stock to the meat and season with salt and pepper. Cover and simmer for 10-12 minutes.

5. Bring a large pot of salted water to the boil. Lower the heat to medium and cook the lasagne sheets according to the packet instructions.

6. In a separate bowl, mix the crème fraiche, mozzarella, and parmesan.

7. To assemble, spread a layer of the mince mixture into a small baking dish (about 25cm x 20cm). Place two cooked lasagne sheets on top and repeat the layering process. For the final layer, top the pasta with the remaining mince and spoon over the crème fraiche mixture, spreading it evenly.

8. Grill for 8 minutes, or until the top is golden and bubbling.