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Speedy lasagne

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The delicious mascarpone-based cheese sauce in this lasagne makes it a little more ‘stable’ for little ones to eat, and also makes the recipe faster to put together.

Serves 6-8

Bolognese

2 tbs olive oil

500g good-quality lean beef mince

1-2 red onions, finely chopped

1 large carrot, cut in 1cm cubes (or grated for children who don’t like chunks of vegetables)

2 garlic cloves, peeled but left whole

800g tomato passata (puree)

50g parmesan, finely grated

250g mascarpone cheese

100ml full-fat milk

50g parmesan, finely grated

60g baby spinach leaves

250g fresh lasagne sheets

70g cheddar cheese

1) For the bolognese, heat oil in a large pan and cook beef, in 2 batches, until golden brown. 2) Return all beef to pan, then add onion and carrot and cook for 5 minutes on high heat, stirring occasionally. 3) Add garlic, passata and 200ml water and bring to the boil. Reduce to a simmer, then cover and cook for 45 minutes, stirring occasionally. 4) Remove the lid and cook for a further 30 minutes. 5) Remove from the heat and stir through parmesan until melted. Set aside. 6) Preheat oven to 200°C. 7) To make a cheese sauce, whisk together mascarpone,  milk, parmesan and a good amount of freshly ground black pepper. 8) To assemble the lasagne, spread one third of the bolognese over the base of an ovenproof dish. Top with a third of the baby spinach, followed by a sheet of fresh pasta and finally, a third of the cheese sauce. 9) Repeat twice with spinach, bolognese, lasagne and cheese sauce, then top with cheddar and pepper. 10) Bake for 20 minutes or until bubbling and golden. Serve immediately.

Recipe by: Trained chef Lyndsay Bettles who now cooks for some of her toughest critics: her daughters Madeleine and Ester. Find her nutritious, easy recipes at ieatmypeas.com.

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