Traditionally, Lasagne can be high in Syns when you consider the amounts of cheese sauce and high fat content beef mince going into the recipe – however this way speeds up the cooking time by presenting the dish ‘open’ allowing you to control what has gone into the recipe, with layers of cooked beef and pasta sheets – but full of flavour.
You could add some low fat cheese too to make this a luxurious (but speedy) Italian meal!
- 6 lasagne sheets (choose wholewheat for extra fibre)
- 1 beef stock cube
- 1tbsp balsamic vinegar
- 300g pack of 5% fat extra lean minced beef
- 100g carrots
- 1 garlic clove
- 2 tbsp tomato paste
- Fry light
- 1 tsp sweetener
- 100g mushrooms – chestnut or a variety work well
- Fresh basic to garnish
- Boil hot water in a pan, and then add the lasagne sheets to the pan to cook for around 10-12 minutes until tender
- Chop the carrots into small chunks, peel and grate the garlic
- Fry a large pan with Fry light and add the carrot for 1 minute. Add the 5% fat beef mince and cook for a further minute.
- Add the garlic to the mixture and cook until browned
- Crumble the stock cube (oxo is best for this) into the mixture and the tomato paste, sweetener and the balsamic vinegar. Season with salt/pepper
- Add around 200ml of the hot starchy pasta water to the mixture, and add the sliced mushrooms into the pan. Cook for a further 5 minutes
- Once the lasagne sheets are cooked, and the bolognese mix is ready, begin assembling your plate using layers of pasta sheets and tomato mixture. You can add some basil in each section too.
- Season with salt/pepper and sprinkle with the basil to garnish.