Ingredients
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White Sauce
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500g 0% Greek Yoghurt
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2 Eggs
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1tsp Nutmeg
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White Pepper
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Bolognese
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750g 5% lean mince
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1finely grated Carrot
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1 Chopped Toms (Tin)
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2 finely chopped Onion
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(optional) Mushrooms
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2tbsp Tomato Puree
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1 Beef Stock Cube
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Garlic Powder
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Oregano
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Worcester Sauce
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Lasagne sheets
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120g Grated Cheese(portioned for 4 is your HExA 30g)
Directions
I thought that as I’ve already shared my vegetable lasagne recipe I would also do one for a good old beef lasagne with a little extra speed food twist.
I’ve been on the search for a SW friendly way to make a white sauce. I tried a cottage cheese version with not much success. I then came across a yoghurt version so thought I’d give it a whirl. It totally gets the thumbs up from me. Best syn free ‘white sauce’ I’ve come across for sure.
Steps
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1
Done
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I just start by finely chopping up 2 onions, mushrooms (not essential) and my 750g of 5% lean mince. I then fry it in a pan with a bit of fry light. Once the mince has browned I drain off any of the extra fat, every little helps :-) I then just top in a tin of chopped tomatoes along with 100ml of boiling water. |
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2
Done
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Next add a large finely grated carrot and a beef stock cube. I then add garlic powder, add to your taste preference, some oregano and then either some fresh chopped basil or just dried basil. Next stir in 2-3 tbsp of tomato puree and a few liberal splashes of Lea and Perrins sauce. Allow the lot to simmer. |
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3
Done
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While that's simmering away I just mix together my white sauce ingredients. |
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4
Done
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I then layer my lasagne and add my grated cheese to the top. Then just pop it in the oven for about 30 minutes on 180° (fan oven) |
3 Comments Hide Comments
I cannot wait to try this. I am missing lasagne on my diet and this looks great 🙂
Looks delicious.
Have you tried to freeze this for a future evening! Wondering if it came out okay if so?
No i haven’t tried it myself but i can’t see why it wouldn’t xx