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)
843kcal
Energy (kJ)
3528kJ
Protein (g)
48.0g
Carbohydrate incl. fibre (g)
74.6g
Carbohydrate excl. fibre (g)
73.2g
Sugar (g)
8.5g
Fibre (g)
1.4g
Fat (g)
38.7g
Saturated fat (g)
13.5g
Unsaturated fat (g)
17.1g
Monounsaturated fat (g)
10.2g
Polyunsaturated fat (g)
6.9g
Trans fat (g)
1.0g
Cholesterol (mg)
181mg
Sodium (mg)
1031mg
Salt (g)
2.58g
Vitamin A (IU)
544IU
Vitamin C (mg)
10.5mg
Calcium (mg)
326mg
Iron (mg)
7.29mg
Total
3373kcal
14112kJ
192.0g
298.6g
292.9g
34.0g
5.7g
154.7g
53.8g
68.4g
40.8g
27.6g
3.9g
722mg
4126mg
10.32g
2175IU
42.0mg
1304mg
29.15mg
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.