Hairy Dieter’s Inspired Lasagne

Instructions

1. In a heavy based saucepan or pan brown the mince, add the onions, garlic, celery and carrot and allow to soften, breaking up any big lumps of mince.
2. Add the mushrooms, tomatoes, tomato puree, oxo cube and mixed herbs, combine the ingredients together pop a lid on and let it simmer until the carrots are tender, stirring from time to time. Season with salt and freshly ground black pepper.
3. Using a sharp knife, cut the ends of the leeks and trim to the width of your lasagne tray. Very carefully slice the leeks length ways until you reach the middle, separating the leaves remove the other 4/5 these will replace your standard lasagne sheets. Slice the remaining leeks and add to the beef sauce. Take the separated leeks and cook in boiling water for 5 minutes or until tender, drain under cold running water until cooled. Lay on a flat surface and pat dry with a clean tea towel or kitchen paper
4. Pre heat your oven to 180’c. Place the cottage cheese, primula soft cheese and egg in a jug and blend until smooth, season with a dash of cayenne pepper, sprinkle of salt and a good grinding of fresh black pepper.
5. In an oven proof dish add half of the mince, top with a layer of leeks and repeat the process, finishing off by pouring over the cheese sauce, topping with the fresh tomatoes and sprinkle over the grated cheese.
6. Pop in the oven for 15 minutes until golden brown. Serve with a large garden salad.

• Servings : 6
• Course : Main Course
• Ingredient : Cheese, Leeks, Minced Beef