Free-form individual lasagnes
(at time of publication)
- 400g lean beef mince
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 cup mushrooms, sliced
- 2 tablespoons sun-dried tomato pesto
- ¾ cup red wine
- 1 cup tomato purée or passata
- 1 teaspoon sugar
- 6 (130g) lasagne sheets
- 350g cottage cheese
- 6 tablespoons grated parmesan cheese
- cooking spray oil
- 4 tablespoons roughly torn fresh basil
1Preheat oven to 180°C. Brown mince in a non-stick pan without added fat. Add onion and garlic. Cook until softened.
2Add mushrooms and cook for a few more minutes. Stir in pesto, wine, purée and sugar. Bring to the boil. Reduce heat and simmer for 20 minutes.
3Meanwhile, plunge lasagne sheets in boiling water to soften. Remove. Cool slightly. Cut each sheet in half. Mix cottage cheese with parmesan.
4Lightly grease an ovenproof dish. Place half a sheet of lasagne down. Top with some mince. Add another piece of lasagne then more mince. Add a final piece of lasagne. Repeat with the remaining lasagne and mince for 4 individual lasagnes.
5Spread cottage cheese over top of lasagnes. Bake for 15 minutes until heated through. Garnish with fresh basil. Season to taste with black pepper and serve with a green salad.
Old favourite: Lasagne (per serve)
Ingredients: beef mince, cheese, pasta, tomato sauce
Total energy 2400kJ
Total fat 31g (15g saturated fat)
New favourite: Free-form individual lasagnes (per serve)
Total energy 2050kJ
Total fat 14g (7g saturated fat)
Why it’s better
- Cheaper – save $1.00
- Great for entertaining
- Less sodium
- Reduced-fat dairy for less total and saturated fat
- Takes less time – save 20 minutes
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 7g
Dietary fibre 4g
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