COMMITTED TO OUR COMMUNITY
Our stores are run by people in the heart of their local community which means we are 100% committed to serving you and your community.
We are committed to maintaining good availability throughout this difficult period and most importantly, committed to keeping all our prices fair.
The majority of our stores are open late, with good availability, good value and of course, a friendly face.
Thank you to all our loyal store owners during this difficult period, thank you to all our colleagues and most importantly, thank you to all our loyal customers for continuing to shop local.
Please feel free to contact your local store if you have any specific needs that we can help you with.
We’re in this together and rest assured, 100% committed to our communities.
1 Hour 40 Minutes
2 tbsp olive oil
750g lean beef mince
200ml beef stock (hot)
300g fresh lasagne sheets
520g béchamel sauce
125g ball of mozzarella, torn into thin strips
Heat your olive oil in a frying pan and cook your lean beef mince for 10 minutes until brown all over
Finely chop your prosciutto and stir into your meat mixture.
Pour over your passata and beef stock season a little and add your nutmeg.
Bring to the boil and simmer for 30 minutes until your sauce looks a nice deep colour
Heat your oven to 180˚C and lightly oil an ovenproof dish.
Spoon one-third of your meat mixture into the dish, then cover with sheets of fresh lasagne, drizzle over your béchamel and repeat this until you have three layers.
Scatter your mozzarella over the top.
Bake for 45 minutes until the top is golden and bubbling.