flashharry
Silver Member
This weekend I made a SW friendly version of a one-sauce lasagne on Saturday, adapted from my normal (very calorific!) one sauce recipe which has been a firm favourite with family and friends for years. And it turned out quite nice! So I thought I'd share it with you.
This recipe did 2 generous servings and would do 3 if you're feeling less indulgent
It's free on EE if you have half of it for a meal, and have the cheese as your HEA. I served it with rocket salad.
If you fancied some "garlic bread" with it, you could use your HEB by spraying 2 slices of brown bread from a 400g loaf with garlic flavoured frylight and toasting under the grill
Ingredients:
500g extra lean beef mince
1 medium finely chopped onion
half a crushed garlic clove
8 finely chopped mushrooms
1 beef oxo cube
twist of salt and pepper
500g Napolina Passata
2 tblsp tomato puree
1 tblsp balsamic vinegar
1 good heaped tblsp Total Greek 0% yogurt
56g grated extra mature cheddar
Lasagne pasta sheets
fry light
Method:
1. Spray a saucepan with frylight and soften the onion, garlic and mushrooms. (add a little water if it's too dry)
2. Add the mince, beef oxo cube, twist of salt and pepper, and cook through.
3. Add the passata, tomato puree and balsamic vinegar, simmer for 5 minutes.
4. Remove from the heat, stir through the yogurt and half the cheese.
5. Layer in a dish with the pasta sheets, (start and finish with a layer of sauce). Mine had 5 layers of pasta in it
6. Sprinkle the remaining cheese on top.
7. Bake in a preheated oven for 60 minutes at 180 degrees or 160 degrees for a fan oven.
8. Let it rest for 10 minutes and then tuck in
If you fancy giving it a go, let me know if you liked it
This recipe did 2 generous servings and would do 3 if you're feeling less indulgent
It's free on EE if you have half of it for a meal, and have the cheese as your HEA. I served it with rocket salad. If you fancied some "garlic bread" with it, you could use your HEB by spraying 2 slices of brown bread from a 400g loaf with garlic flavoured frylight and toasting under the grill
Ingredients:
500g extra lean beef mince
1 medium finely chopped onion
half a crushed garlic clove
8 finely chopped mushrooms
1 beef oxo cube
twist of salt and pepper
500g Napolina Passata
2 tblsp tomato puree
1 tblsp balsamic vinegar
1 good heaped tblsp Total Greek 0% yogurt
56g grated extra mature cheddar
Lasagne pasta sheets
fry light
Method:
1. Spray a saucepan with frylight and soften the onion, garlic and mushrooms. (add a little water if it's too dry)
2. Add the mince, beef oxo cube, twist of salt and pepper, and cook through.
3. Add the passata, tomato puree and balsamic vinegar, simmer for 5 minutes.
4. Remove from the heat, stir through the yogurt and half the cheese.
5. Layer in a dish with the pasta sheets, (start and finish with a layer of sauce). Mine had 5 layers of pasta in it
6. Sprinkle the remaining cheese on top.
7. Bake in a preheated oven for 60 minutes at 180 degrees or 160 degrees for a fan oven.
8. Let it rest for 10 minutes and then tuck in
If you fancy giving it a go, let me know if you liked it
