Improvised Lasagne!

Mmm. You really can't go wrong with a yummy lasagne.
So, here's the meaty version! I like adding loads of veg to dishes, it helps bulk it up and it doesn't make the dish as heavy to eat if it calls for a lot of meat. I don't know about you, but I find a lot of beef hard to eat, anyway.
So, I made this with things that were already in the house. I had some ingredients left over from the vegetarian lasagne like the pasta sheets and asparagus, so that was handy!

300g fresh lasagne sheets
1 carrot
5 garlic cloves
1 onion
200g asparagus
1/2 tin of kidney beans
1/2 bag of peas
2 red chillies
tomato puree
tin of tomatoes
block of white cheddar cheese
parmesan cheese
oregano
fresh basil
small pack of mince beef

*Heat the oven to 200C.
*Slice up the asparagus, onions and chillies and add to the hot oiled pan. Grate in the carrot.
*Fry up for 2-3 minutes.

*Add in the mince and brown.
*Add in the kidney beans and peas and simmer for a couple of minutes.
*Toss in the tin of tomatoes and about 2 tablespoons of the puree.

*Tear in the basil leaves and take off the heat.
*Cover the bottom of the lasagne dish with the pasta sheets and scoop in some of the mix. Sprinkle on some parmesan and grate a good helping of the cheddar on top, then cover with lasagne sheets.
*Keep repeating this until you run out, leaving the top layer as the meat mix with cheddar cheese covering it.

*Hop in the oven to bake for 15-20 minutes or until the cheese has melted and looks delicious.

You can have this with whatever you fancy. A lot of people like coleslaw with lasagne, so maybe have some of that, or some oven chips, or a nice salad!
Again, this did 4 portions. And tasted nicer for lunch the next day with Luke with salad his Dad is growing.
Delish.

Enjoy, lovelies!:)
L xx