Simon Rimmer's lasagne recipe
 This lasagne is a lighter version of the classic dish, filled with lean beef, summery peppers and cottage cheese. oil for frying450g/1lb lean minced beef1 onion, finely chopped1 red pepper, deseeded and finely chopped1 green pepper, deseeded and finely chopped150g/5oz button mushrooms, sliced3 tsp tomato purée2 bay leaves2 x 400g/14oz cans chopped tomatoes1 tsp dried thyme1 tsp dried parsley 1 tsp dried oreganobutter, for greasing300g/10½oz 'no pre-cook' lasagne sheets300g/10½oz cottage cheese150g/5oz mature cheddar, grated salt and freshly ground black pepper oil for frying 450g/1lb lean minced beef 1 onion, finely chopped 1 red pepper, deseeded and finely chopped 1 green pepper, deseeded and finely chopped 150g/5oz button mushrooms, sliced 3 tsp tomato purée 2 bay leaves 2 x 400g/14oz cans chopped tomatoes 1 tsp dried thyme 1 tsp dried parsley 1 tsp dried oregano butter, for greasing 300g/10½oz 'no pre-cook' lasagne sheets 300g/10½oz cottage cheese 150g/5oz mature cheddar, grated salt and freshly ground black pepper green saladgarlic bread green salad garlic bread Method Preheat the oven to 180C/350F/Gas 4.Heat the oil in a large frying pan. Add the mince and cook until brown all over, then remove from the pan with a slotted spoon and set aside.Add the onions, peppers and mushrooms and fry over a medium heat until softened.Return the mince to the pan. Add the tomato purée and bay leaves and cook for five minutes.Add the tomatoes and dried herbs and heat to bring to the boil. Reduce the heat to simmer for at least 30 minutes. Season, to taste, with salt and freshly ground black pepper.Grease a 25 x 20cm/10 x 8in baking dish and line the bottom with pasta.Remove the bay leaves from the mince mixture and spoon about one third of the mixture onto the pasta.Place blobs of cottage cheese (again totalling one-third of the cottage cheese) on top of the mince.Repeat this layering process of lasagne sheets, mince and cottage cheese for more layers, finishing with a good sprinkling of cheddar all over the top.Transfer to the oven and bake for about 45 minutes to 1 hour, until the top is golden-brown and bubbling and the pasta cooked through.To serve, cut out squares of the lasagne and place onto plates. Serve with a green salad and garlic bread. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Heat the oil in a large frying pan. Add the mince and cook until brown all over, then remove from the pan with a slotted spoon and set aside. Heat the oil in a large frying pan. Add the mince and cook until brown all over, then remove from the pan with a slotted spoon and set aside. Add the onions, peppers and mushrooms and fry over a medium heat until softened. Add the onions, peppers and mushrooms and fry over a medium heat until softened. Return the mince to the pan. Add the tomato purée and bay leaves and cook for five minutes. Return the mince to the pan. Add the tomato purée and bay leaves and cook for five minutes. Add the tomatoes and dried herbs and heat to bring to the boil. Reduce the heat to simmer for at least 30 minutes. Season, to taste, with salt and freshly ground black pepper. Add the tomatoes and dried herbs and heat to bring to the boil. Reduce the heat to simmer for at least 30 minutes. Season, to taste, with salt and freshly ground black pepper. Grease a 25 x 20cm/10 x 8in baking dish and line the bottom with pasta. Grease a 25 x 20cm/10 x 8in baking dish and line the bottom with pasta. Remove the bay leaves from the mince mixture and spoon about one third of the mixture onto the pasta. Remove the bay leaves from the mince mixture and spoon about one third of the mixture onto the pasta. Place blobs of cottage cheese (again totalling one-third of the cottage cheese) on top of the mince. Place blobs of cottage cheese (again totalling one-third of the cottage cheese) on top of the mince. Repeat this layering process of lasagne sheets, mince and cottage cheese for more layers, finishing with a good sprinkling of cheddar all over the top. Repeat this layering process of lasagne sheets, mince and cottage cheese for more layers, finishing with a good sprinkling of cheddar all over the top. Transfer to the oven and bake for about 45 minutes to 1 hour, until the top is golden-brown and bubbling and the pasta cooked through. Transfer to the oven and bake for about 45 minutes to 1 hour, until the top is golden-brown and bubbling and the pasta cooked through. To serve, cut out squares of the lasagne and place onto plates. Serve with a green salad and garlic bread. To serve, cut out squares of the lasagne and place onto plates. Serve with a green salad and garlic bread.