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This recipe of low-fat lasagne is easy to prepare, healthy and will result in a plate that tastes great. We invite you to try it out and we are sure you’ll like it. Italians traditionally use pork mince for their lasagne and in this aspect our recipe is no different, respecting this tradition.
In fact, the pork mince is a great choice for health conscious people. With only 100 g of pork mince you can cover around half of your protein daily needs. This makes this recipe a healthy choice and a great source of protein, while keeping low in fat and sodium.
- 500g Low Fat Pork Mince
- 2 large onions diced
- ½ cup wine (white or red)
- 250g Beef Stock salt reduced
- 2 x 400g canned tomatoes diced
- 2 teaspoons brown sugar
- 1 teaspoon marjoram dried
- 1 teaspoon oregano dried
- 4 cloves garlic crushed
- 300g Dried Lasagne Sheets
- 1 teaspoon Olive oil
- 3 tablespoons plain flour
- 500g Low Fat Milk, heated for 1 min in microwave
- 2 tablespoons 80% Reduced Fat Dairy Spread (we used Devondale)
- 150g Low Fat Grated Cheese
First, you will need to preheat your oven to around 180C. Use a large sauce pan to heat Olive Oil and add some onions. Keep it on low heat around 10-15 minutes, to sauté until softened.
Add mince to onions and keep stirring with a wooden spoon until the content gets brown. Add some garlic, herbs, pepper stock and wine once browned.
Add sugar and the tinned tomatoes. Stir occasionally and simmer on low heat for around 30 minutes.
Use a saucepan on low heat and place reduced fat dairy spread for the Cheese Sauce. Add pepper, flour, and stir for around 1-2 minutes to make a roux.
While keeping stirring until thickened, add warmed milk slowly. Add cheese once is thickening and keep stirring.
Fill your favourite lasagne dish by starting with the meat sauce on the bottom. Keep alternate layering with pasta, meat, and white sauce.
Bake in oven on 180C until you can place knife into middle easily or for around 1 hour. For portion control, you can cut it into 12 squares. You may serve it with a salad.