Healthy Lasagne
There are few things more comforting than lasagne. This version from The Fitness Chef is a lighter take on the dish that still ticks all the comfort food boxes.
From the book
The Fitness Chef: Still Tasty
The Fitness Chef uses nutritional science to bust dieting myths
Empowering readers to eat the foods they love and lose weight
Packed with over 100 recipes for lighter versions of popular dishes
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Introduction
Lasagne is one of the all-time most popular dishes the world over. But if you order it in a restaurant or follow your favourite chef’s recipe, it will be packed with calories. A few simple swaps and you can enjoy it AND lose weight, meaning it can be on your menu more often. Switch the 20% fat beef mince for 5% fat, 10ml olive oil for 5ml, forego the cheese sauce for half-fat crème fraîche and swap the mozzarella for a reduced-fat variety for great-tasting lasagne and a massive saving of 436 calories. Buon appetito!
Ingredients
| 3 | dried lasagne sheets (80g) |
| 5ml | olive oil |
| 100g | 5% fat beef mince |
| 2 | garlic cloves, crushed |
| ½ | onion, finely chopped |
| 100g | passata |
| 5 | cherry tomatoes, chopped |
| 30g | half-fat crème fraîche |
| 100g | reduced-fat mozzarella, grated |
| salt and pepper |
Method
1. Preheat the oven to 200°C.
2. Put the lasagne sheets in a large bowl or cooking tray full of warm water and leave to soak for 10 minutes.
3. While the lasagne sheets are softening, set a large saucepan over a medium heat. Add the olive oil, beef mince, garlic and onion and cook for 2–3 minutes until the mince begins to brown. Then add the passata and chopped cherry tomatoes, season with salt and pepper and stir with a spatula. Cook for a further 3 minutes.
4. Add one soaked lasagne sheet to the bottom of a lasagne dish or small roasting dish, then spoon one-third of the beef and sauce evenly on top followed by one-third of the crème fraîche and then one-third of the mozzarella. Repeat this twice more until you have used all the lasagne sheets, beef sauce and crème fraîche. Ensure all the lasagne sheets are covered with the beef sauce so that they soften.
5. Cook for 20–25 minutes. Then scatter over the remaining third of mozzarella and cook for a further 5 minutes until the cheese is melted and golden. Leave to cool for 5 minutes, then serve.
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