Healthy Lasagne

Make it vegetarian: replace the mince with lentils for a tasty meat-free version.

• Ready In: 1 hr
• Serves: 5

Ingredients

• 250  g  lasagna sheets
• 500  g  lean beef mince
• 2  cups  brown mushrooms
• 2  small capsicums
• 200  g fresh spinach, chopped
• 1  onion, chopped
• 2  cloves garlic, chopped
• 1⁄2 cup red wine
• 2 (400 g)  cans tomatoes
• 2  tablespoons tomato paste
•  99% fat-free 500g cottage cheese
• 1⁄2 cup low-fat milk
• 1⁄2 cup fresh parmesan cheese, grated
• 2  tablespoons  chopped fresh herbs, of your choice (basil, oregano, rosemary are good)
• 1⁄2 teaspoon paprika
•  spray olive oil

Directions

1. Preheat the oven to 180ºC.
2. Spray a large pan with oil and place over a moderate heat. Gently fry the onion and garlic until soft but not browned.
3. Add the mince and brown gently. Add the capsicums and mushrooms and cook for 5 minutes.
4. Add the tomatoes, tomato paste, wine, herbs and spices. Simmer for about 20 minutes, until the veges are soft and the liquid in the sauce has reduced by a third.
5. While the meat is cooking, make the cheese sauce. Blend the cottage cheese until smooth, then add all the parmesan except 2 tablespoons and the milk. Blend until you have a smooth, creamy sauce.
6. Add the spinach leaves to the meat sauce, stir in and cook a few minutes until wilted.
7. In a deep oven dish, place a third of the meat mixture. Follow with a layer of pasta, a layer of meat, a layer of cheese and repeat the layering, finishing with the cheese. Sprinkle the remaining parmesan over the top of the lasagne and place in the oven.
8. Cook for 30-40 minutes. Let stand for 5 minutes before serving with a green salad.