Skinny Lasagne

Ok so lasagne (or if you are american lasagna lol) is one of the most unhealthy dishes there is!

Well, as a devotee of making things “skinny” I have developed my own tried and tested recipe that even the fussy 6 year old has declared his home made favourite (his actual faves apparently being pizza, chips and chicken dippers lol).
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I haven’t worked it out so I don’t know how low fat it is but it is definetly lower in fat than a traditional recipe and much better for you than a ready meal!

You will Need…
Lasagne sheets (I used the Morrisons fresh ones to avoid having to cook them first)
75g half fat butter (or low fat spread but taste is not as good!)
3tbsp plain (or all purpose) flour
500ml skimmed milk
1 tin chopped tomatoes with garlic
1 and 1/2 tbsp red wine
1tsp sugar (I used caster but you can use what you like)
150g low fat grated cheese
4tbsp tomato puree
200g soya mince
Onion powder/granules
Garlic powder/granules
Bay leaves
Fresh Basil (I used the ready chopped fresh frozen basil from Morrisons)
Dried oregano
Dried Mixed Herbs
Salt
Pepper

You will also need a jug, spoons, 2 saucepans and a rectangular ovenproof dish

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To make the bechamel (white) sauce pop the butter in a pan and melt on the hob. Remove from the heat and add the flour. Mix well to form a smooth paste.

Measure 500ml skimmed milk into a jug. Gradually add 1 and a half tbsp at a time to the flour and butter mixture mixing between spoons with a spoon or a whisk to ensure smoothness.

Once you have added 100ml the mixture should be quite thin so you can now add 50ml at a time making sure you carry on mixing in between.

Add 1/4tsp onion granules, 1/4tsp garlic granules, 1 bay leaf and salt and pepper to taste. Pop back onto the hob and simmer gently for 2 minutes stiring regularly.

Add 50g of the cheese and carry on stirring until sauce is hot and cheese is melted. Turn off the heat and set aside. Remember to stir occasionally to avoid lumps and a skin forming. Don’t forget to remove the bayleaf when you go to use the sauce.

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Now for the red sauce….

In another pan add the chopped tomatoes, tomato puree, red wine, 1tsp sugar, 1/4tsp salt, 1/4tsp pepper, 1/4tsp garlic granules, 1/2tsp onion granules, 1 and 1/2tbsp fresh basil, 1tsp dried oregano and 1/2tsp dried mixed herbs and stir to combine. Turn on the heat and add 200g frozen soya (or Quorn) mince. Heat until the mince is cooked stirring frequently to avoid burning and sticking – about 10 -15mins.
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Now to build our layers!

In your ovenproof dish start with a thin layer of mince mixture.
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Then pasta sheets (2 per layer were enough for me)
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Then white sauce
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Carry on building the layers until you reach the top or run out of mixture. I managed 3 layers.

Finish the final layer by sprinkling the rest of the cheese over the top.

Then pop in the oven heated to 180°c and cook for 20-30 mins.
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Serve hot with plenty of salad!
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Enjoy and let me know what you think 🙂

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