Mountain Bread Lasagna

Ingredients:

3 x pieces of mountain bread

500g lean ground beef

1 x brown onion (diced)

1 x clove of garlic (finely chopped)

3 tblsp tomato paste

1 cup chopped veggies (i used zucchini, mushrooms and cherry tomatoes)

1 tin whole tomatoes or tomato puree

bechamel sauce:
1 x tblsp plain flour

1 x tblsp nuttelex spread (butter may be used)

3/4 cup skim milk

1/4 cup low fat shredded cheese

Method:

In a non-stick pan (lightly coated with live oil) sweat garlic and onion over a medium-low heat until onion becomes translucent. Add ground beef and cook until brown, then mix tomato paste through. Pour over veggies and tin of tomatoes and leave to simmer. Season with salt and pepper (Basil could also be used).

In a separate pan, mix the flour and nuttelex (this is called a "roux") and constantly stir over a low heat until the mixture lightens. Gradually stir in the milk and beat the mixture with a wooden spoon until thick and smooth. Add grated cheese. (This is your bechamel sauce).

Line a shallow pan with a piece of mountain bread, top with half of the meat mixture, cover with another piece of bread then the rest of the mixture and add a few 'dollops' of bechamel sauce. Put the third piece of bread on top and cover with the bechamel sauce. (Extra grated cheese can be sprinkled on top). Put under the grill for 2 minutes, then serve with a big salad!