Leeksagne

Ingredients:

2 large leeks
1 onion, chopped
10 button mushrooms, sliced
400g lean minced beef
1 400g tin chopped tomatoes
4 tbsp tomato purée
fresh basil
oregano
1 beef stock cube
1 tsp Stevia
1 tub cream cheese
20g grated cheddar

1. Peel and rinse the leeks. Cut each stalk in half and place in a large saucepan. Boil for 8 minutes. Drain and soak in cold water for 10 minutes
2. Pan fry onion until soft
3. Add mince and cook until browned
4. Add chopped mushrooms, tomatoes, tomato purée, stock cube, oregano, basil and Stevia
5. Mix well and simmer for 10 minutes
6. Remove leeks from water and separate into their layers. Pat dry with kitchen towel
7. Place half the mince mixture into an oven proof dish
8. Cover with leek layers, using only as much as you need to cover the sauce
9. Place the other half of the mince over the leek layer
10. Cover the mince with rest of the leeks. Again, only using as much as you need
11. Melt cream cheese in small pan and pour over the leeks, smoothing it to cover them
12. Sprinkle grated cheddar over the top
13. Bake in a preheated oven at 200°C for 30-40 minutes until cheddar is melted and browned
14. Serve on its own or with a green salad

 Leek layer

N.B. This recipe is not suitable if you avoid nightshade foods.