Free-form individual lasagnes
- 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 oil spray
- 4 tablespoons roughly torn fresh basil
1 Preheat oven to 180°C. Brown mince in a non-stick pan without added fat. Add onion and garlic. Cook until softened.
2 Add 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.
3 Meanwhile, plunge lasagne sheets in boiling water to soften. Remove. Cool slightly. Cut each sheet in half. Mix cottage cheese with parmesan.
4 Lightly 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.
5 Spread 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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