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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 5 |
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Make it vegetarian: replace the mince with lentils for a tasty meat-free version. Ingredients:
250 g lasagna sheets |
500 g lean beef mince |
2 cups brown mushrooms |
2 small capsicums |
200 g fresh spinach, chopped |
1 onion, chopped |
2 cloves garlic, chopped |
1/2 cup red wine |
2 (400 g) cans tomatoes |
2 tablespoons tomato paste |
99% fat-free 500g cottage cheese |
1/2 cup low-fat milk |
1/2 cup fresh parmesan cheese, grated |
2 tablespoons chopped fresh herbs, of your choice (basil, oregano, rosemary are good) |
1/2 teaspoon paprika |
spray olive oil |
Directions:
1. Preheat the oven to 180ºC.
2. Spray a large pan with oil and place over a moderate heat. Gently fry the onion and garlic until soft but not browned.
3. Add the mince and brown gently. Add the capsicums and mushrooms and cook for 5 minutes.
4. Add the tomatoes, tomato paste, wine, herbs and spices. Simmer for about 20 minutes, until the veges are soft and the liquid in the sauce has reduced by a third.
5. While the meat is cooking, make the cheese sauce. Blend the cottage cheese until smooth, then add all the parmesan except 2 tablespoons and the milk. Blend until you have a smooth, creamy sauce.
6. Add the spinach leaves to the meat sauce, stir in and cook a few minutes until wilted.
7. In a deep oven dish, place a third of the meat mixture. Follow with a layer of pasta, a layer of meat, a layer of cheese and repeat the layering, finishing with the cheese. Sprinkle the remaining parmesan over the top of the lasagne and place in the oven.
8. Cook for 30-40 minutes. Let stand for 5 minutes before serving with a green salad.
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