A family favourite made lower in fat and calories. No one will tell the difference!
Serves 4, 498 Calories and 14.5g fat per serving (700 Calories and 40g fat per serving of a traditional lasagne)
- 300g extra lean beef mince
- 1 courgette, finely chopped
- 1 carrot, grated
- 125g mushrooms, finely chopped
- 2 garlic cloves, crushed
- 350ml tomato passata
- 2 tbsp. dried oregano
- 2 tbsp. dried basil
- 60ml water
- 250g pack fresh lasagne sheets
- 125g frozen spinach
- 250g Ricotta cheese
- 25g grated parmesan cheese
Preheat oven to 180°C.
Brown the mince in a non-stick frying pan over high heat, then drain off any excess oil.
Add the courgettes, carrots, mushrooms, and 2 garlic cloves, and cook until soft.
Add the passata, water, and herbs and cook for 5 minutes until reduced slightly.
Meanwhile cook the lasagne sheets according to instructions.
To assemble, spread some of the mince mixture into the base of an oven proof dish. Top with 1/3 of the lasagne sheets, then half the remaining mince, then half of the ricotta. Cover with another 1/3 of the lasagne, followed by the rest of the mince, the frozen spinach, then the remaining lasagne sheets. Finally spoon over the remaining ricotta and sprinkle over the parmesan cheese.
Bake for 40 minutes until hot and bubbly. Serve with a green salad.