Skinny beef lasagne
INGREDIENTS
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2 large leeks, each about 300g/10½oz
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1 medium onion
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2 celery sticks, trimmed
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2 carrots, peeled
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500g/1lb 2oz lean minced beef
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2 garlic cloves, peeled and crushed
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150g/5½oz chestnut mushrooms, wiped and chopped
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2 tbsp plain flour
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150ml/¼ pint red wine
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200ml/7fl oz beef stock, made with 1 beef stock cube
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400g/14oz can chopped tomatoes
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2 tbsp tomato purée
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1 heaped tsp dried oregano
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2 bay leaves
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500ml/18fl oz semi-skimmed milk
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3 tbsp cornflour
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freshly grated nutmeg, to taste
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50g/2oz extra-mature cheddar, grated
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25g/1oz parmesan, finely grated
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3 medium vine tomatoes, sliced
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freshly ground black pepper
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