Wheat Flour (with Calcium, Iron, Niacin (Vitamin B3), Thiamin (Vitamin B1)), Potato Starch, Maltodextrin, Salt, Garlic Powder (4%), Onion Powder, Black Pepper, Bay Leaves, Marjoram, Oregano, Basil, Nutmeg, Colour (Paprika Extract).
Total content of herbs and spices = 16.3%
No hydrogenated fat, artificial colours or flavourings, added preservatives or MSG
For OUR RECIPE you will need …
1 sachet Schwartz Lasagne Recipe Mix
450g (1lb) extra lean beef mince
150ml (¼ pint) cold water
400g tin chopped tomatoes
1 tbs tomato purée
6 sheets lasagne pasta
50g (2oz) Cheddar cheese, grated
1. Pre-heat oven to 180°C, 350°F, Gas Mark 4.
2. Brown mince for 4-5 minutes. Drain excess liquid. Mix sachet contents with water and add to the pan with tomatoes and tomato purée. Bring to the boil, stirring and simmer for 5 minutes.
3. Place alternate layers of beef mixture and pasta into an ovenproof dish, topping with a layer of white sauce. Sprinkle with cheese and bake for 35-40 minutes.
4. Serve with tomato salad and garlic bread.
Hints & Tips …
Why not try adding an onion, mixed peppers, mushrooms, courgettes and aubergines to replace the beef mince.
Microwave directions for 800W: Place minced beef in a microwaveable dish. Cover and cook on full power for 4 minutes, stirring once. Drain excess liquid. Blend sachet contents into the water, add to dish with the tomatoes and tomato purée. Cover and cook on full power for 4 minutes. Follow stage 3 above using a microwaveable dish. Top with cheese, cover and cook on medium for 10 minutes.
This finished recipe is suitable for freezing. Transfer the cooked recipe to an airtight container, leave to cool prior to sealing. For best results use within 1 month of freezing.
Defrost thoroughly overnight in a refrigerator. Place in a microwaveable bowl, cover loosely with cling film and re-heat in the microwave (800W) on full power for 5 minutes, stirring half-way through, or until piping hot throughout.
|Typical Values||Per 100g
|Per serving*||%RI** per serving*|
of which saturates
of which sugars
*1 serving = ¼ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)