Healthy lasagne

Too few ratings

Gemma

Community Member

Difficulty

Easy 👌
20
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
500 g Turkey mince
250 g mixed mushrooms
Aubergine
½ Squash
pepper
onions
2 cloves garlic
Tin chopped tomato
1 tbsp tomato purée (passata)
1 tsp oregano
1 tsp rosemary
1 tsp basil
250 g Low fat cottage cheese
100 g Low fat cheese
15 sheets Uncooked lasagne sheets
2 beef stock cubes
400 ml water
  • Step 1/3

    • 500 g Turkey mince
    • onions
    • 2 cloves garlic

    Preheat oven to 190c. Add the chopped onion, garlic and turkey mince to the pan. Cook until the mice is browned and then remove from pan.

  • Step 2/3

    • 250 g mixed mushrooms
    • Aubergine
    • ½ Squash
    • pepper
    • Tin chopped tomato
    • 1 tbsp tomato purée (passata)
    • 1 tsp oregano
    • 1 tsp rosemary
    • 1 tsp basil
    • 2 beef stock cubes
    • 400 ml water

    Add all the chopped vegetables and all the herbs and cook for about 10 minutes until all cooked. Once the vegetables are cooked add the beef stock slowly to deglaze the bottom of the pan. Once everything is deglazed and you have a thick sauce, add the tins of chopped tomatoes and tomato purée along with the cooked meat. Stir until combined.

  • Step 3/3

    • 100 g Low fat cheese
    • 15 sheets Uncooked lasagne sheets
    • 250 g Low fat cottage cheese

    Now it’s time to start assembling the lasagne. Start by adding some sauce to the bottom of the dish, then add a couple spoonfuls of cottage cheese and grate the low fat cheese on top. Then top with lasagne sheets, making sure to reach the edges. Repeat all these steps until you run out of sauce. Cover the fish and put in the oven for 30 minutes. Then remove lid and let cheese brown for 15 minutes.