WHAT YOU'LL NEED
- 2 tablespoons vegetable oil
- 500 g lean mince
- 1 cup sliced mushrooms
- 1 packet Continental Recipe Base Shepherds Pie
- 425 g can chopped tomatoes
- 1½ cups water
- 2 tablespoons Flora Original Spread
- 2 tablespoons plain flour
- 1½ cups reduced-fat milk
- 375 g fresh lasagne sheets
- 1 cup shredded mozzarella cheese
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
952kcal
Energy (kJ)
3983kJ
Protein (g)
56.6g
Carbohydrate incl. fibre (g)
76.7g
Carbohydrate excl. fibre (g)
74.9g
Sugar (g)
9.6g
Fibre (g)
1.8g
Fat (g)
46.3g
Saturated fat (g)
17.9g
Unsaturated fat (g)
24.4g
Monounsaturated fat (g)
12.4g
Polyunsaturated fat (g)
7.2g
Trans fat (g)
1.0g
Cholesterol (mg)
207mg
Sodium (mg)
1242mg
Salt (g)
3.11g
Vitamin A (IU)
769IU
Vitamin C (mg)
11.3mg
Calcium (mg)
496mg
Iron (mg)
7.63mg
Total
3808kcal
15932kJ
226.4g
306.7g
299.4g
38.6g
7.2g
185.1g
71.4g
97.4g
49.6g
28.9g
3.9g
827mg
4970mg
12.43g
3076IU
45.4mg
1982mg
30.53mg
Let's Get Cooking
- 1 Preheat oven to 180°C. Heat oil in a frying pan and brown mince and mushrooms. Add Recipe Base, tomatoes and water, bring to the boil and simmer for 15 minutes.
- 2 To prepare white sauce melt spread in a saucepan, add flour and cook for 1 minute, stirring constantly. Remove from the heat and gradually stir in the milk until smooth. Return to the heat and stir constantly until the sauce thickens and comes to the boil. Cook, stirring for a 2-3 minutes.
- 3 Lightly grease an ovenproof dish and cover bottom with a layer of meat sauce. Add a layer of lasagne sheets, cover with meat sauce. Add another layer of lasagne sheets and cover with the remaining meat sauce. Cover with white sauce; sprinkle with mozzarella and bake for 20 minutes, or until top is crusty and golden.