Serves 8
Ingredients:
1 large onion, fine dice
1 pack extra lean beef mince
1 medium courgette, fine dice
1 large carrot, fine dice
roughly 8 mushrooms fine dice
4 cloves of garlic finely chopped
1 tin chopped tomatoes
1 box of tomato passatta
1 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
2 beef stock cubes
1 tbsp sweetener
1 tbsp dried mixed herbs
Box of lasagne sheets
Pot of very low fat cottage cheese
for the white sauce:
large pot of very low fat natural yoghurt
1 tsp Dijon mustard
black pepper and nutmeg
2 eggs, beaten
Using a food processor chop all the veggies, and in small batches soften them in Fry Light.
in a large pan brown off the mince, and work well to break into little bits. When all browned add the 2 stock cubes, Worcestershire sauce and the balsamic. Season well.
Add the tomatoes and passatta, the mixed herbs (rub between the palms of your hands to make it finer) and a tbsp of sweetener stir in the veg. At this point transfer to either a slow cooker for a couple of hours or to covered casserole dish in the oven on low for a couple of hours.
To make the white sauce, add all the ingredients in a jug and mix well (I use a stick blender)
when the meat sauce is ready. Taste and season accordingly.
To layer start with a little meat sauce and add the 1st layer or pasta.
more meat sauce and half of the cottage cheese
2nd lasagne layer.
more meat sauce and the remaining cottage cheese
3 layer of pasta
the rest of the meat sauce
then the final layer of pasta
top with the yoghurt and egg mixture.
At this point you can add cheese if you wish.
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