Spaghetti Bolognese Lasagne
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Prep Time
10 MINS
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Cook Time
40 MINS
- KCals 393
- Carbs 37G
Ingredients
- 500 g lean beef mince
- 200 g spaghetti
- 1 onion peeled and diced
- 1 courgette diced
- 1 pepper, any colour deseeded and diced
- 100 g mushrooms diced
- 2 cloves garlic peeled and crushed
- 400g tin chopped tomatoes
- 250 g passata
- 1 beef stock cube
- 1 tbsp Worcestershire sauce or Henderson's Relish
- 1 tbsp balsamic vinegar
- 1 tbsp mixed herbs
- salt and pepper to taste
- low calorie cooking spray
For the topping:
- 300 g fat free Greek yoghurt
- 100 g reduced fat Cheddar cheese finely grated
- 2 eggs beaten
Instructions
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Cook the spaghetti as per instructions on the pack. Once cooked, submerge in cold water to stop cooking.
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Spray a frying pan with low calorie cooking spray, add the onion and fry for 2 minutes until just starting to soften.
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Add the beef mince to the pan and stir until browned on all sides.
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Once the beef mince has browned add the courgette, pepper, garlic and mushrooms and cook for a further 3 minutes until the vegetables are soft.
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Add the mixed herbs, balsamic vinegar and Worcestershire sauce. Pour in the chopped tomatoes and passata and give the pan a stir.
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Crumble the beef stock cube directly into the pan and season with salt and pepper to taste. Allow to bubble for a few minutes.
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In a mixing bowl combine the Greek yoghurt and eggs and whisk together until smooth. Season with a little salt and pepper.
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Pre-heat the oven to 180ºC and drain the spaghetti leaving it to one side.
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Pour a layer of the Bolognese sauce in the bottom of the ovenproof dish and then top with a layer of spaghetti.
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Spoon a little of the white sauce on top of the spaghetti layer and begin again with Bolognese and spaghetti.
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Pour the remaining white sauce on top of the final spaghetti layer and sprinkle with the cheese.
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Pop the dish in the oven for 20 minutes until heated through and the cheese is bubbling on-top serve with your choice of accompaniment.