TIme 40 minutes, plus 30 – 40 minutes in the oven.
400g extra lean minced beef
1 red pepper, deseeded and cut into small pieces
1 courgette, cut into small pieces
400g mushrooms, chopped
2 onions, chopped into small pieces
4 garlic cloves, peeled and chopped or crushed finely
400g can chopped tomatoes
3 tsp italian herbs
500g fat free natural yogurt
120g grated cheddar (used as 4 x HexA)
1/2 teaspoon nutmeg
Salt and pepper
12 sheets dried lasagne
4 level tbsp grated parmesan
1 – Using a very large frying pan or wok, fry the minced beef, red pepper, courgettes, mushrooms, onions and garlic over a high heat for 6 – 8 minutes.
2 – Beat the eggs, and carefully stir in the yogurt. Add the cheddar and nutmeg to this mixture and stir to combine.
3 – Preheat the oven to 200c / Gas mark 6 (only do this if you’re planning to eat straight away – skip this step if you’re making the lasagne to heat later).
4 – Add the tinned tomatoes, passata and dried herbs and cook for 15 minutes, stirring frequently.
5 – Spray a large lasagne dish with frylight. Spread half the mince mixture across the base of the dish. Add layer of lasagne sheets, followed by half the yogurt and cheese mixture.
6 – Add a second layer of mince, then the rest of the lasagne sheets and the remaining yogurt and cheese mixture.
7 – Sprinkle the parmesan over the top.
8 – Cook in the oven for 25 – 30 minutes (up to 45 minutes if cooking from cold) or until the top is golden. Serve hot with Slimming World chips or salad.
Credit : http://vicki-kitchen.blogspot.com
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