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Lower-fat lasagne
Lower-fat lasagne
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Boost fiber & bulk in low-fat lasagna with kidney beans.
Ingredients:
  • 9.20 gm olive oil
  • 1 red onion, chopped
  • 500g lean beef mince
  • 1 zucchini, grated
  • 100g button mushrooms, thinly sliced
  • 2 x 125g cans red kidney beans, drained, rinsed
  • 2 x 425g cans cherry tomatoes in tomato juice
  • 40.00 ml chopped fresh basil leaves
  • 40.00 ml chopped fresh flat-leaf parsley leaves
  • 4 fresh lasagne sheets
  • 250g tub reduced-fat ricotta cheese
  • 250.00 ml reduced-fat grated tasty cheese
  • Fresh baby basil leaves, to serve
Instructions:
  • In a large frying pan over medium-high heat, sauté onion and garlic in oil until the onion is softened, about 3 minutes. Add mince and continue cooking for 8 minutes, breaking up any lumps with a wooden spoon, until browned.
  • Add the vibrant zucchini and earthy mushrooms to the pan. Sauté for 3 minutes, or until the mushrooms are tender.
  • Stir in tomato paste, beans, and tomatoes, cooking for 10 minutes. Use the back of a wooden spoon to slightly crush the tomatoes. Take off the heat.
  • Add a generous handful of fresh basil and parsley into the mixture, then season with a sprinkle of salt and pepper to enhance the flavors.
  • Preheat the oven to 180C (160C fan-forced).
  • Prepare the ovenproof dish by greasing it well. Lay a lasagne sheet on the bottom of the dish, trimming it to fit perfectly.
  • Spread a layer of 1/3 of the mince mixture on top.
  • Lay 1 lasagne sheet over the mince mixture, adjusting the size as needed.
  • Continue layering by adding the remaining meat mixture and lasagne sheets as before.
  • Spread a generous layer of ricotta over the lasagna, ensuring it covers the entire surface. Top with a sprinkle of cheese for added flavor.
  • Cover with foil then bake for 30 minutes before removing the foil.
  • Bake for 20 minutes or until the top is beautifully golden. Allow to stand for 5 minutes before serving.

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