Lasagne
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Prep Time
20 MINS
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Cook Time
30 MINS
- KCals 466
- Carbs 35G
6 Servings
Ingredients
For the meat sauce
- 400 g 5% fat beef mince
- 1 medium carrot peeled and chopped
- 1 stick celery chopped
- 1 medium onion peeled and diced
- 4 large mushrooms sliced
- 1 courgette diced
- 1 red pepper deseeded and diced
- 1 green pepper deseeded and diced
- 70 g tomato puree
- 400 g chopped tomatoes
- 200 ml boiling water
- 2 beef stock cubes
- 1 tbsp Worcestershire sauce or Henderson's relish
- 1 tbsp mixed herbs
- 2 cloves garlic peeled and crushed
For the white sauce
- 500 g fat free natural yogurt
- 1/2 tsp mustard powder
- 120 g reduced fat Cheddar cheese grated
- 2 eggs
- 6 lasagne sheets
Instructions
To make the meat sauce
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Heat a pan and spray with low calorie cooking spray. Add the onion, celery, carrots and garlic to the pan and cook for a few minutes, until they start to soften.
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Add the mince, and cook until it starts to brown.
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Add the herbs, and Worcestershire sauce, continue to cook for a few more minutes.
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Add courgette and peppers and give the mixture a stir .
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Add mushrooms and fry for about 5 minutes.
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Stir in the tomato puree, Oxo cubes and tinned tomatoes. Add water and stir well.
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Put the lid on the pan and simmer for 20-30 minutes.
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Adjust seasoning if necessary.
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Spread a layer of the mince mixture on the bottom of a decent sized oven proof dish, then add a layer of lasagne sheets, then repeat until you reach the top of the dish, ending with a layer of lasagne sheets. Make sure you leave enough room for the sauce.
To make the white sauce
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Mix the yogurt, eggs, mustard powder and salt to taste. Beat well to make sure it's mixed smooth.
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Pour this sauce over the top of the lasagne sheets, then sprinkle with the grated cheese.
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Cook in the oven for 25-30 minutes, on 190-200°C.
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Remove from the oven and allow to rest for 5-10 minutes, so it is easier to portion.