Here at Eve Biology, we believe watching what you eat should not mean restriction of your favourite meals. Lasagne is a big family favourite but can add excess calories and carbohydrates. Here, we have created a delicious recipe which contains less carbs, less calories, more protein to support muscle mass and has added hidden vegetables compared to most other lasagne recipes. Great for extra vitamins and minerals! It is perfect for all the family and also freezes brilliantly.
Alternative to lasagne sheets.
In this recipe we are using sheets of butternut squash, which can be purchased in the vegetable section of most supermarkets. However, you can also use aubergine, courgette, leeks, cabbage leaves or even slices of thick ham.
Serves 4
- Suitable for freezing
- Can be made in advance
Nutritional Information per Serving
- 484 Kcals
- 25.5g Net Carbohydrates
- 21.8g Fat
- 47.1g Protein
Serving Suggestion
Serving this lasagne along with 120g of side salad, drizzled with a honey and mustard dressing delivers a total serving of 539kcals, 31.3g carbs, 24.4g fat and 48g protein.
Ingredients
- 400g Butternut squash Lasagne Sheets
- 1 tbsp olive oil
- 2 cloves of garlic finely chopped.
- 1 red onion finely chopped.
- 1 red pepper finely chopped.
- 1 carrot finely grated.
- 1 celery stick finely chopped.
- 500g lean beef mince (you can use turkey mince if you prefer even lower fat)
- 1x 400g tin chopped tomatoes.
- 2-3 tsp tomato puree
- 2 tsp dried oregano
- 2 tsp paprika
- black pepper
- 300g low fat cream cheese
- 100ml milk
- 1 egg, beaten.
- 60g grated mature cheddar.
- 25g fresh parmesan, grated.
- Seasoning to taste
Method
1. Preheat the oven to 180c/160c fan/Gas 4.
2. Place the olive oil to a sauté pan. Fry onion until soft and translucent.
3. Add the garlic and peppers and cook for another couple of minutes.
4. Add mince, carrots and celery and cook until brown before adding the stock and cook for 2 more minutes before adding the chopped tinned tomatoes. Stir well.
5. Finally add the herbs and season to taste with black pepper and sea salt. If the mixture is a little dry, add a dash or water or stock.
6. Mix the cream cheese, milk, egg and half the cheddar cheese together in a bowl. Season to taste. You can also add a touch of mustard or nutmeg if you wish for added flavour.
7. Place a little of the bolognese mix into the base of your ovenproof dish. Add a layer of the butternut squash. Add a small layer of the cream mix. Repeat all layers finishing with the cream mixture.
8. Sprinkle with the grated parmesan and season.
9. Place in the oven for 30 minutes until bubbling.
10. Serve with green salad and drizzle of homemade dressing.
