Wednesday, June 15, 2016

Skinny Beef Lasagne

The recipe below will serve 6 people with some side salad or veggies (don't forget that 1/3 of your plate needs to be Superfree on the Extra Easy plan).
Serves 6
2 syns per portion on Extra Easy


  • 500g extra lean minced beef
  • 1 onion, finely chopped
  • 2 tins chopped tomatoes
  • 200g mushrooms, sliced (optional)
  • 2 tablespoons tomato puree
  • 2 fat cloves garlic, crushed
  • 1 beef stock cube
  • dash of Worcestershire sauce
  • 1 tablespoon mixed herbs
  • salt and pepper
  • Fry Light
  • Approx 12 dried lasagne sheets - enough to cover your lasagne dish at least twice

For the topping:

200g quark
2 eggs, beaten
30g parmesan, finely grated (6 syns)
45g reduced fat mature cheddar, finely grated (6 syns)

  1. Heat a large saute pan and spray with Fry Light
  2. Add the mince, onion, mushrooms and garlic and stir-fry until the mince is browned
  3. Add the tomatoes, tomato puree, beef stock, worcester sauce, herbs, salt and pepper
  4. Simmer gently for 10-15 minutes, stirring occasionally
  5. Meanwhile, preheat the oven to 200°C
  6. Make the topping: mix the eggs, quark and parmesan together in a bowl with some salt and pepper
  7. Assemble the lasagne: place alternate layers of the meat sauce and lasagne sheets in an ovenproof dish
  8. Spread the quark topping over the top of the dish and sprinkle with the cheddar
  9. Bake in the oven for around 30 minutes until the top is golden

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