Deceptively Healthy Lasagne
NUTRITIONAL INFORMATION PER SERVING
484 Kcals
25.5g NET CARBOHYDRATES
21.8g FAT
47.1g 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
Recipe Method
Preheat the oven to 180c/160c fan/Gas 4.
Place the olive oil to a sauté pan. Fry onion until soft and translucent.
Add the garlic and peppers and cook for another couple of minutes.
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.
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..
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.
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.
Place your cauliflower florets into your steamer until soft.
Sprinkle with the grated parmesan and season.
Place in the oven for 30 minutes until bubbling.
Serving Suggestion
Serve with a green salad in the summer and green beans and peas in the autumn.
About this dish...
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.
