My original lasagne recipe is already on BTBS, but this one is slightly different in that there's now a few shortcuts added in and some ingredients changed and the calories reduced even further! You'll be glad to know that the new cooking method also reduces the washing up considerably!
This recipe serves two, but it's very easy to just double the ingredients to serve four, triple to serve six and so on. That's pretty handy since everyone will be rushing to your house to try it once word gets out!
|Nutrition facts for |
Calculated using MyFitnessPal
- 200g Frozen Lean Mince Beef (reduces calories and saturated fat considerably without affecting taste!)
- 100g Frozen diced onions (saves time chopping them up and crying all over the kitchen!)
- 1 can of chopped tomatoes
- 3 tsp of Italian herb seasoning
- 1 handful of fresh basil leaves
- 6 small slices of pepperoni - diced
- 4 wholewheat lasagne sheets
- 4 tbls of bechamel sauce (it's easy to make your own sauce if you wish, I have the full instructions on my original recipe if you want to - it just takes more time and washing up!)
- A mountain of fresh salad.
- Perhaps a slice of garlic bread too.
1. Pre-heat a large saucepan on a medium heat and spray with cooking spray (such as Fry Light) and then add the diced onion, frying it until golden brown.
2. Add in the mince beef and mix well with the onion using a wooden spoon. Leave this to simmer until all of the meat is brown.
|Pre-cooking lasagne sheets|
3. While the meat is browning, we'll pre-cook the lasagne sheets (yes, even when they already say 'pre-cooked' on the packaging- trust me, it saves on baking time!). Simply fill a deep dish with boiling water and pop the lasagne sheets in there to soften slightly.
4. Back to making the meat sauce while the pasta sheets soften. Toss the whole can of chopped tomatoes into a blender and give it a quick pulse until smooth. Pour this into the saucepan.
4. Add in the Italian Herb seasoning, fresh basil leaves and pepperoni, stir well and then leave to simmer.
5. At this point, pre-heat the oven and grab some small deep dishes to serve the lasagne in. You can also use this time to prepare some freshly chopped salad and bake garlic bread.
6. When the meat sauce has reduced slightly and the pasta sheets are soft and flexible, you are ready to assemble the lasagne. In the individual serving dishes, begin with a bottom layer of meat, top with a layer of pasta, a layer of meat and a final layer of pasta. Now finish off with a couple of tbls of bechemal sauce - just enough to cover the top layer of pasta. If you wish, you can top it with a sprinkling of grated cheese.
7. Pop the lasagne in the oven to bake for about 10 minutes. You are then ready to serve it up. Enjoy!
Have any suggestions for how to further improve the recipe? Let us know by dropping a comment below!