Healthy Lasagne
- Ready In:
- 1hr
- Ingredients:
- 16
- 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
- Preheat the oven to 180ºC.
- Spray a large pan with oil and place over a moderate heat. Gently fry the onion and garlic until soft but not browned.
- Add the mince and brown gently. Add the capsicums and mushrooms and cook for 5 minutes.
- 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.
- 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.
- Add the spinach leaves to the meat sauce, stir in and cook a few minutes until wilted.
- 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.
- Cook for 30-40 minutes. Let stand for 5 minutes before serving with a green salad.
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