Lower-Fat Lasagne
By Morrisons
Published on 14 May 2021
Replace pasta lasagne sheets with courgette strips for a lighter lasagne. Opting for lean mince also plays a large part in reducing fat.Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 2 onions, peeled and diced
- 3 cloves of garlic, peeled and crushed
- 2 courgettes, cut into long ribbons
- 3 cans of chopped tomatoes
- 45 g of plain flour
- 20 g of parmesan, grated
- 1 handful of rocket, to serve
- 30 g of butter
- 1 tbsp of olive oil
- 0.5 lemon, juice only
- 500 ml of skimmed milk
- 500 g of lean minced beef steak
Method
Step 1
Heat the oven to 200°C/180°C fan/Gas 6. Heat the oil in a pan and cook the onions for 5 minutes. Add the garlic then the mince, stirring until the meat has browned. Drain off any excess oil.Step 2
Add the tomatoes and simmer while you prepare the béchamel sauce.Step 3
Melt the butter in a pan until foaming then add the flour and stir into a thick paste. Cook for a couple of minutes, then gradually whisk in the milk. Add the Parmesan and lemon juice and season with black pepper. Bubble for 5 minutes to thicken, stirring.Step 4
To assemble, place a layer of mince in the bottom of an ovenproof dish. Arrange a layer of courgette ribbons on top, spoon over some sauce and top with another layer of courgette. Repeat, finishing with béchamel sauce. Bake for 25 minutes until golden brown and piping hot and serve with rocket.