Serves 4
Ready in 1 hour
Freezer Friendly
Syns per Serving - 1½ on Extra Easy
Ingredients
397g/14oz extra lean minced beef
1 red pepper, deseeded and cut into bite-sized pieces
1 courgette, cut into bite-sized chubes
1 onion, peeled and finely chopped
4 garlic cloves, peeled and crushed
400g can chopped tomatoes with herbs
397g/14oz passata with herbs and garlic
2 tsp dried mixed herbs
salt and freshly ground black pepper
511g/1lb 2oz fat free natural yogurt
2 eggs, lightly beaten
a pinch of nutmeg
low calorie cooking spray
12 dried lasagne sheets
4 level tbsp grated Parmesan
a mixed salad, to serve
Method
1. Place a large, non-stick frying pan over a high heat. Add the minced beef, red pepper, courgettes, onion and garlic and stir-fry for 6-8 minutes. Add the tomatoes, passata and dried herbs, season well and cook for 12-15 minutes, stirring often.
2. Meanwhile mix together the yogurt eggs and nutmeg until smooth. Season well.
3. Preheat the oven to 200c/Gas 6. Spray a medium-sized lasagne dish with low calorie cooking spray. Spoon half the mince mixture into the base and top with half of the lasagne sheets. Spread over half of the yogurt mixture and top with the remaining mince mixture. Top with the remaining lasagne sheets and sprinkle over the Parmasan.
4. Bake in the oven for 25-30 minutes or until the top is golden. Remove from the oven and serve immediately with the mixed salad.
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