Shopping list
40g Benecol® Olive Spread
1 large onion, chopped
2 cloves garlic, sliced
2 sticks celery
2 carrots, diced
1 x 400g can chopped tomatoes
2 tsp dried mixed herbs
1 beef stock cube
120g pasta sheets
15g Benecol® Buttery Taste Spread
15g plain flour
600ml soya milk
30g Parmesan cheese grated
8 cherry tomatoes, halved
green salad to serve

Beef lasagne

PREP

COOK

STANOLS

4

SERVES

Description

A classic lasagne with healthy ingredients for the family to enjoy.

Method

  1. Melt the Benecol® Olive Spread in a large frying pan, add the onion and cook for 5 minutes until softened. Add the garlic and then the meat. Cook over a high heat, stirring to break up the lumps until brown all over. Add the celery, carrots, tomatoes with the herbs and crumble over the stock cube. Bring to the boil and simmer for 20 minutes, stirring occasionally.
  2. Preheat the oven to Gas Mark 5/190ºC/fan oven 170ºC. Make the sauce by melting the Benecol® Buttery Taste Spread with the flour in a small pan and cook for a minute. It should be a smooth paste. Remove from the heat and add the soya milk a little at a time to make a sauce. Return to the heat and bring to the boil, stirring continuously until thickened. Remove from the heat and stir in the cheese and some black pepper.
  3. Layer the meat and pasta in a 2 litre ovenproof dish ending with a sheet of pasta. Pour over the sauce and scatter over the tomatoes. Bake for 30-35 minutes until golden and cooked through. Serve with green salad.

Beef lasagne

PREP

COOK

STANOLS

4

SERVES

Shopping list
40g Benecol® Olive Spread
1 large onion, chopped
2 cloves garlic, sliced
2 sticks celery
2 carrots, diced
1 x 400g can chopped tomatoes
2 tsp dried mixed herbs
1 beef stock cube
120g pasta sheets
15g Benecol® Buttery Taste Spread
15g plain flour
600ml soya milk
30g Parmesan cheese grated
8 cherry tomatoes, halved
green salad to serve

Description

A classic lasagne with healthy ingredients for the family to enjoy.

Method

  1. Melt the Benecol® Olive Spread in a large frying pan, add the onion and cook for 5 minutes until softened. Add the garlic and then the meat. Cook over a high heat, stirring to break up the lumps until brown all over. Add the celery, carrots, tomatoes with the herbs and crumble over the stock cube. Bring to the boil and simmer for 20 minutes, stirring occasionally.
  2. Preheat the oven to Gas Mark 5/190ºC/fan oven 170ºC. Make the sauce by melting the Benecol® Buttery Taste Spread with the flour in a small pan and cook for a minute. It should be a smooth paste. Remove from the heat and add the soya milk a little at a time to make a sauce. Return to the heat and bring to the boil, stirring continuously until thickened. Remove from the heat and stir in the cheese and some black pepper.
  3. Layer the meat and pasta in a 2 litre ovenproof dish ending with a sheet of pasta. Pour over the sauce and scatter over the tomatoes. Bake for 30-35 minutes until golden and cooked through. Serve with green salad.