No fiddly cannelloni tubes to use with this recipe as it calls for fresh lasagne sheets making the process a lot quicker.
You could really taste the fresh basil in the rich tomato based beef sauce, this accompanied by the creamy cheese sauce topping made this dish a very comforting meal.
2 garlic cloves, crushed
2 tablespoons tomato paste
1/2 cup beef stock
100 grams baby spinach leaves
1/4 cup finely chopped fresh basil leaves
1 tablespoon reduced fat butter
1 tablespoon plain flour
1 cup skim milk
1/2 cup extra light (50% fat) tasty grated cheese
Lightly spray a 2 litre (8 cup) capacity oven dish with cooking spray.
Lightly spray a large non stick frying pan with oil and heat over high heat. Add the onion and carrot, cook stirring, for 5 minutes or until softened. Add mince and garlic and cook, breaking up lumps, for 3 - 5 minutes or until mince is browned.
Add tomatoes, paste and stock. Bring to the boil. reduce heat to low and cook, stirring occasionally, for 10 - 15 minutes or until mix tickens. Stir in spinach and basil and cook for 2 minutes. Cool.
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