This is a really straightforward dish - as my husband commented last night, it seems like a complicated and time-consuming dish but it's actually really simple.
5% beef mince - 500g
Onions - 2
3 cloves of garlic
Chopped tomatoes - 2 cans
4 chestnut Mushrooms
1/2 Carrot - grated
Tomato puree - 1 tablespoon
1 beef stock cube - crumbled into sauce
250g fat free yogurt
Pinch of mixed herbs
I make it just as I would my bolognese then pop it into a casserole dish, top with the white sauce and Lasagne sheets, then leave it for 30 minutes in the oven at 180 degrees celsius.
Chop the two onions and crush the three cloves of garlic. Coat the pan in frylight and slowly cook the onions. Once they are softened, add the garlic and the herbs. I find if I add the herbs at this point, you get a much nicer flavour through the dish.
Add the mince and break it up. Cook through for 5 minutes then add the chopped tomatoes, puree and 1/2 carrot. Crumble up a stock cube and stir through.
Meanwhile, add the quark, yogurt and grated Parmesan into a bowl and mix thoroughly. Season with salt and pepper and a small pinch of mixed herbs.
Take half the meat sauce mixture and line the bottom of a casserole dish. Add the Lasagne sheets and top with half the white sauce mix. Repeat again until all the ingredients are used. I then top with a little more Parmesan - around 30g to help it brown and crisp up in the oven.
Serve with a mixed green salad.