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Lovely Lasagne

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Serves 8

Creamy lasagne with a layer of eggplant and zucchini ‘pasta’. Once you’ve had this lovely low fat lasagne, you’ll never want another.

Per serve: 955.5kj (227.8cal); 8.7g total fat (4.3g saturated fat); 1.5g fibre


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You’ll need

Meat Sauce
500gms extra lean beef mince
2-3 garlic cloves, minced
1 onion, finely chopped
2 celery stalks, chopped
1 x 400gm can tomatoes
2 tbsp tomato paste
2 cups beef stock
1/2 tsp dried tarragon
1/2 tsp dried oregano
1/2 tsp sugar
1 dried bay leaf
1/2 cup fresh parsley

1 large zucchini, sliced lengthways (vertically to make long strips)
1 eggplant, sliced
2 large sheets instant lasagne sheets (or just enough to cover lasagne dish)

Cheese Sauce
2 1/2 tbs flour
1 1/2 tbs butter or margarine
1 cup low fat milk
1 cup chicken or vegetable stock
1 tsp dry mustard
Pinch nutmeg
1/4 cup strong cheese e.g. cheddar or parmesan (if you use strong cheese, you don’t need to use very much to get that lovely cheesy flavour)

2 tbsp parmesan/cheddar cheese
Salt & pepper
Olive oil spray

Let’s go

Heat oven to 200°c, lightly spray a baking dish and add zucchini and eggplant slices. Sprinkle with a little salt and pepper and bake for 20-30 minutes until softened. While vegetables are softening, lightly spray a deep lasagne dish with oil and set aside. Heat a large pan, spray with oil and add onions and celery with a little salt. Sauté until soft.

Add garlic and cook a further minute or so. Remove veges and set aside. Spray pan with a little oil if needed and add mince to pan to brown. Add tarragon, oregano, tomato paste and bay leaf and stir to mix in. Add tomatoes, sugar, stock and return onion mixture to pan. Bring to boil, reduce heat and gently simmer for 20 minutes making sure that the sauce doesn’t get too dry. Season to taste,remove bay leaf and stir though the parsley.

While meat sauce is cooking, make the cheese sauce. In a small saucepan melt butter/margarine. Add flour, constantly stirring and brown mixture slightly but be careful not to burn it. Remove from heat and slowly add milk/stock mixture, whisking constantly to avoid any lumps. Return to the heat and add cheese, mustard and nutmeg stirring until cheese has melted and sauce thickens.

To assemble the lasagne:
Put a spoonful of meat sauce into the lasagne dish to cover the bottom. Lay out the pasta sheets to be followed by half the meat sauce, half cheese sauce. Place the zucchini and eggplant slices on top of the cheese sauce – this replaces a layer of pasta and it’s just gorgeous. Top with remaining meat and cheese sauces finishing with a little grated cheese.

Cover with foil and cook for 60 minutes. Remove the foil, sprinkle over the cheese and cook a further 10 minutes to brown the top. Rest for 5 minutes before serving with a lovely crunchy salad.

Why it’s good for you
Lasagne is notorious for its fat content and calories. This was created through a desperate need for lasagne in my life without all the calories and fat. It has only one layer of pasta, the meat has been reduced and is extra lean and the rest are vegetables. The addition of the zucchini and eggplant are gorgeous and the lighter cheese sauce is tasty.
Per serve: 955.5kj (227.8cal); 8.7g total fat (4.3g saturated fat); 1.5g fibre

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