Recipe

Lasagne

Lasagne is an all-time family favourite, and this lasagne recipe is a absolutely delicious. Using fresh rice noodle sheets instead of pasta makes this a lighter dish than traditional lasagne.

Feb 27, 2014 1:00pm
  • 20 mins preparation
  • 40 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Lasagne
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 400 gram lean beef mince
  • 400 gram can diced tomatoes
  • 2 tablespoon tomato paste
  • 2 tablespoon chopped basil
  • 2 tablespoon cornflour
  • 2 1/2 cup (625ml) low-fat milk
  • 500 gram fresh rice noodle sheets
  • 3/4 cup (75g) grated low-fat mozzarella
  • mixed salad leaves, to serve

Method

Lasagne
  • 1
    Preheat oven to 200°C (180°C fan-forced). Heat a lightly oiled saucepan on medium. Cook onion and garlic for 3 minutes, or until soft. Add mince and cook for 4 minutes or until no longer pink, stirring to break up any lumps. Stir in tomato, tomato paste, basil and 1/4 cup water. Bring to the boil, reduce heat and simmer for 10 minutes.
  • 2
    Meanwhile, combine cornflour and 1/4 cup of milk. Bring remaining milk to the boil in a pan on high heat. Add cornflour mixture and cook, stirring, for 2-3 minutes, or until thick.
  • 3
    Lay one-third of noodles in a 24 x 24cm ovenproof dish, top with one-third mince mixture and one-third sauce. Repeat layers twice. Top with mozzarella and bake for 20 minutes. Serve with salad.

Notes

Using fresh rice noodle sheets instead of pasta lasagne sheets makes this a lighter dish than traditional lasagne. You can use pasta lasagne sheets, if you prefer.

The Latest from Food To Love