Lasagne

Lasagne

Serves 4

Core Recipe

low-fat cooking spray
450 g extra-lean beef mince
1 medium onion, chopped
175 g mushrooms, sliced
1 medium carrot, chopped
800 g canned tomatoes, with garlic
1 portion stock cube, beef dissolved in 100ml boiling water
2 teaspoon dried mixed herbs, italian variety
1 pinch salt
1 teaspoon pepper
110 g lasagne sheet, no pre-cook
150 g quark
150 g low-fat soft cheese, with garlic and herbs
1 medium egg, beaten
150 ml skimmed milk

Spray a large saucepan with low fat cooking spray. Place over a high heat and add the mince a handful at a time, so that it browns. Add the onion, mushrooms, carrot, tomatoes, stock and herbs. Bring up to the boil, then reduce the heat. Simmer, uncovered, for 20 minutes. Season to taste.

Preheat the oven to Gas Mark 5 / 190°C / 375°F.

Tip half the cooked meat into an oblong baking dish. Lay half the lasagne sheets on top. Beat together the Quark, low fat soft cheese and egg. Stir in the milk. Spread about one third of this mixture over the lasagne. Layer the rest of the meat and lasagne sheets on top, and spread over the remaining the cheese mixture. Bake in the oven for 40 minutes, until golden.

 Another version:

Beef Lasagne

Core recipe

1 spray low-fat cooking spray
100 grams bacon pieces
450 g extra-lean beef mince
1 medium onion(s), chopped
2 cloves chopped garlic or 2 tsp lazy garlic
175 g mushrooms, sliced
2-4 medium carrot(s), chopped
800 g canned tomatoes
1 portion stock cube, beef dissolved in 100ml boiling water
2 teaspoon dried mixed herbs, italian variety
1 pinch salt
1 teaspoon pepper
110 g lasagne sheet, no pre-cook
150 g quark
150 g low-fat soft cheese, with garlic and herbs (philadelphia)
1 medium egg(s), beaten
150 ml skimmed milk

Spray a large saucepan with low fat cooking spray. Fry the bacon, garlic and onion for a few minutes till soft. Add the mince a handful at a time, so that it browns.

Add the mushrooms, carrot, tomatoes, stock and herbs. Bring up to the boil, then reduce the heat. Simmer, uncovered, for 20 minutes. Season to taste.

Preheat the oven to Gas Mark 5 / 190°C / 375°F.

Tip half the cooked meat into an oblong baking dish. Lay half the lasagne sheets on top.

Beat together the Quark, low fat soft cheese and egg. Stir in the milk. Spread about one third of this mixture over the lasagne. Layer the rest of the meat and lasagne sheets on top, and spread over the remaining the cheese mixture. Bake in the oven for 40 minutes, until golden.

Cook’s tip: Use Quorn mince and a vegetable stock cube for a vegetarian version.