This is another recipe that I’ve pinched off my long-suffering boyfriend. But really, look at that. How can you blame me? It’s GORGEOUS.
It’s a healthy lasagne, so low fat and everything. By “low-fat” I mean “There’s no proper white sauce’, basically. There’s still quite a lot of cheese in this bad boy. But cheese is lovely and if you use low-fat cheese it’s not even that bad for you, so meh. It’s healthy in my eyes.
Besides, it’s very, very tasty. And that is far more important.
- 500g extra lean minced beef
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 100g mushrooms
- 1 onion
- 4 garlic cloves
- 400g can of chopped tomatoes
- Mixed herbs
- 400g passata
- 511g fat-free natural yogurt (or a 500g tub of Quark)
- 2 eggs
- Lasagne sheets
- 168g low-fat cheddar
Start by deseeding the peppers and chopping them into chunks. Then peel and chop the onion, and slice the mushrooms. Then spray a large frying pan with Fry Light, add the vegetables and the crushed garlic cloves and fry it all for 5-10 minutes, until soft. Add the mince and fry until browned all over.
Add the can of tomatoes, the passata and two tablespoons of the mixed herbs. Stir well and cook for 12-15 minutes, stirring frequently. The idea is to let some of the liquid bubble away so that you end up with lovely, thick sauce.
Whilst the sauce is thickening, mix together the yogurt, the eggs and a pinch of nutmeg. Grind in a healthy dose of black pepper, beat with a fork until smooth and set aside.
When your mince mix is ready, pre-heat the oven to 200C. Then spray a medium size ovenproof dish with Fry Light, and spoon half of the mince mixture into it.
Smooth out so that it’s even, before laying half of the lasagne sheets on top.
Spread over half the yogurt mixture (the best way to do this is to do lots of big blobs of the yogurt that you then smooth out with the back of a tablespoon)
And repeat. Meat…
…and the yogurt mix.
Grate the cheese and sprinkle it over the top…
Before baking it in the oven for 25-30 minutes, or until it looks like this.
Serve with salad, like Garry has done here (he’s posing with our lasagne)
And there you have it. One simple, healthy, tasty mea