Total cooking and preparation time approximately 40 minutes

Serves 2

Ingredients

2 tbsp olive oil
1 lb lean minced beef
1 small or ½ large onion, halved and sliced
¼ lb closed-cup mushrooms, sliced
14 oz tin chopped tomatoes
2 tbsp tomato purée
3 fresh tomatoes, chopped and deseeded
1 tbsp dried basil
1 tsp salt
1 tsp coarse ground black pepper
4 no-precook lasagne sheets
1 pint crème fraiche
4 oz grated parmesan
1 tsp ground cinnamon
4 oz grated cheddar

Method

1. Preheat the oven to 180^oC / gas mark 4.
2. Heat the oil in a frying pan and fry the beef, onions and mushrooms for about 5 minutes until the beef has browned and the onions and mushrooms have softened.
3. Stir in the tinned tomatoes, tomato purée, fresh tomatoes, basil, salt, pepper and water.
4. Pour half the sauce into a baking tray that is just large enough so that it covers the bottom of the tray.
5. Cover with 2 lasagne sheets.
6. Pour in the rest of the sauce and cover with the remaining lasagne sheets.
7. Mix together the crème fraiche, parmesan and cinnamon and pour over the lasagne in the tray.
8. Sprinkle on the grated cheddar and cook in the oven for about 30 minutes.
9. Serve with lettuce, tomato and red onion salad.