Recipe

Lean lasagne

Dec 27, 2013 1:00pm
  • 15 mins preparation
  • 1 hr 30 mins cooking
  • Serves 4
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Ingredients

Lean lasagne
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 250 gram lean beef mince
  • 3/4 cup (185ml) red wine
  • 1 cup (250ml) beef stock
  • 400 gram can diced tomatoes
  • 2 125 g cans kidney beans, drained, rinsed
  • 2 tablespoon tomato paste
  • 1 tablespoon oregano, chopped
  • 300 millilitre low-fat yogurt
  • 1 egg, lightly beaten
  • 1/2 cup (100g) low-fat ricotta
  • 1/4 teaspoon nutmeg
  • 6 sheets instant lasagne
  • 1/2 cup (50g) grated mozzarella
  • 1/3 cup (25g) grated parmesan
  • green salad, to serve

Method

Lean lasagne
  • 1
    Preheat oven to 190°C or 170°C fan.
  • 2
    Lightly spray a saucepan with cooking oil and heat on medium. Cook onion and garlic for 5 minutes, stirring, until soft.
  • 3
    Add beef mince and cook for 3 minutes, until browned, stirring to break up any lumps. Stir in red wine, stock, tomato, beans, tomato paste and oregano and simmer for 30 minutes. Season to taste.
  • 4
    Meanwhile, combine yogurt, egg, ricotta and nutmeg in a bowl. Set aside.
  • 5
    Lightly spray a shallow bowl with cooking oil. Line base with two lasagne sheets.
  • 6
    Spoon over half of meat sauce and top with one-third of combined mozzarella and parmesan. Repeat layers, finishing with lasagne sheets. Pour over yogurt and ricotta mixture and scatter with remaining cheese.
  • 7
    Bake for 50-60 minutes, until bubbling and golden.
  • 8
    Serve hot or warm with green salad.

Notes

health tip: Processed foods are a source of excess salt, so choose low-salt versions of your favourites when shopping.

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