Foodie Friday: Beef Lasagne

OLYMPUS DIGITAL CAMERA(Serves 4)

Ingredients:
500g extra-lean minced beef
2 x 400g cans chopped tomatoes
350g fat-free natural yogurt
10 dried lasagne sheets
2 eggs, lightly beaten
1 large onion, finely chopped
3 garlic cloves, crushed
1 beef stock cube
1 tsp sweetener
1/4 tsp paprika
A pinch of grated nutmeg
A large handful of fresh basil, finely chopped
A small handful of fresh oregano, finely chopped
2 tbsp dried parsley
30g parmesan, grated
Salt and freshly ground black pepper
Frylight
A large mixed salad dressed with fat-free vinaigrette, to serve

Method:
1. Spray a large frying pan with Frylight and place over a medium-high heat. Cook the mince for 5-6 minutes, or until browned all over. Carefully drain off any liquid.
2. Add the onion, garlic, tomatoes, herbs, paprika and sweetener, stir well, then crumble in the stock cube. Simmer for 30 minutes, stirring occasionally.
3. Preheat your oven to gas 5. Meanwhile, mix the yogurt, eggs, parsley and nutmeg together in a large bowl until smooth. Season well.
4. Transfer half the beef mixture to a large ovenproof dish. Lay 5 lasagne sheets on top, then repeat with the remaining beef mixture and lasagne sheets. Spread the white sauce on top then sprinkle with the parmesan. Bake for 35-40 minutes, until bubbling and golden. Serve with the mixed salad.

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