Lo cal lasagna
Prep:
15 mins
Cook:
60 mins
A light yet incredibly tasty recipe
500g lean minced beef (5% fat max)
1 carrot, diced
1 courgette, diced
1 onion, chopped
1 celery stalk, diced
3 garlic cloves, crushed
1 can chopped tomatoes
400ml passata
2 tsp mixed herbs
500g fat-free natural yoghurt
2 eggs, beaten
¼ tsp nutmeg
9/12 lasagna sheets
200g reduced-fat cheddar
In a large saucepan placed over medium to high heat, spray some Frylight. Add all the vegetables and cook for a couple of minutes, then add the meat and cook until there is no pink bit left.
Add the chopped tomatoes, passata, mixed herbs, salt and pepper. Bring to a simmer and cook over low heat for about 30 minutes.
Meanwhile, make the white sauce. Mix together the eggs, yoghurt, nutmeg, salt and pepper.
Heat your oven to 180°C.
Place a thin layer of tomato sauce at the bottom of a large rectangular dish. Place a layer of lasagna, cover with tomato sauce, then add some white sauce. Repeat twice, until all the ingredients are used up, finishing with the white sauce. Top with reduced-fat cheddar and bake for about 30 minutes. Let sit for about 5 to 10 minutes before slicing into six portions.
Serve with a side of salad.
Serves
6
Preparation Time
15 minutes
Cooking Time
60 minutes
Main ingredients
Dairy, Beef, Cheese, Pasta & Noodles, Vegetables
Recipe Type
Dinner, Healthy
Cuisine
Italian
Special Info
Nut free
Level of Difficulty
Easy