We all love Lasagne, well most of us carb addicts anyway! But what we don’t love is the calorie factor that comes along with it. Here is my non-Conventional quick and easy lasagne recipe with a simple White sauce recipe. You can also use leftover Bolonegse to create a single portion if you don’t need the hassle of the make a large lasagne 😉
For the Bolonegse Sauce
500g of Extra lean beef Mince.
1 large Spanish onion finely diced.
2 cans of chopped tomatoes.
1 carton of passata.
2 tbsp of tomato puree.
1 tsp of fresh or dried oregano.
1 tbsp of chopped freshly basil.
2 cloves of Garlic (Optional)
2 beef stock cubes.
2 tbsp of Worcestershire sauce.
1 tbsp of white or red white vinegar.
1 can of water. (fill up empty can from tomatoes)
2 tsps of sugar or sweetener. (I use plant based sweetener)
Olive Oil Spray oil.
S&P to season to taste.
Fresh or Dried Lasagna sheets.
100g of Glenisk Natural 0% greek protein yogurt.
100g of mozzarella cheese.
100g of Strong Irish White cheddar or Parmesan.
Fresh or dried basil to top.
50ml of water.
Preheat the oven to 200c
In a large saute pan brown the mince, onion and garlic if so desired. You can leave in the pan or transfer to a large saucepan.
Add the dry seasonings, basil and Oregano and fry for 1 minute. I then add the beef stock cubes, Cans of Tomatoes, water, passata, tomato paste, Worcestershire sauce, white wine vinegar and sweetener to the pan, S&P, turn it down and let it simmer for 20-25 minutes until it has reduced by half and has a nice thick consistency. You can also make this in the slow cooker so it is ready for when you get home from work.
Parboil the dried lasagne sheets individually. If you boil together they tend to stick.
Make the white sauce by adding 1 tsp of garlic granules, a pinch of oregano or mixed herb, salt & pepper to taste and some of the reserved parmesan or cheddar whichever your preference to the the yogurt. Use the 50ml of wawter to loosen the sauce to the consistency you like uou may not need it all.
I begin by layering the Bolonegse Sauce 1st in the lasagne dish, add a layer of pasta sheets, sauce and 50g of the mixed cheese on top along with a sprinkle of fresh or dried basil. Repeat until the last layer where you add the white sauce and remaining cheese, cover with foil and place in the oven for 40-60 minutes removing the foil for the last 20 minutes.
Fresh pasta will need a shorter cooking time.
Serve with a fresh seasonal salad and homemade potato or carrot chips. Or a homemade Coleslaw made with 100g of shredded white cabbage, 1 large carrot grated carrot and dressed with 50g of greek yogurt, s&p to taste and 2 tbsp of extra light mayo also adding some water if required to loosen the sauce. You can also add soem garlic powder too if you you so wish.