Recipe finder
You might like
You are in:
- Recipes
- Lower-Fat Lasagne
Back
Lower-Fat Lasagne
Lower-Fat Lasagne
Replace pasta lasagne sheets with courgette strips for a lighter lasagne. Opting for lean mince also plays a large part in reducing fat.
Printable version A4 | A5 | Index card
Serves 4
Ingredients
- 1 tbsp olive oil
- 2 onions, peeled and diced
- 3 cloves garlic, peeled and crushed
- 500g lean minced beef steak
- 3 cans chopped tomatoes
- 30g butter
- 45g plain flour
- 500ml skimmed milk
- 20g Parmesan, grated
- ½ lemon, juice only
- 2 courgettes, cut into long ribbons
- 1 handful rocket, to serve
Total time required
- Preparation time:
- Cooking time:
Instructions
- 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.
- Add the tomatoes and simmer while you prepare the béchamel sauce.
- 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.
- 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.
-
Other