healthy choice
Lean Lasagne
recipe by
suzannah smart // smart dietetics
A delicious, hearty favourite that’s also heart-smart. Leftovers are great to have as single-serve portions in the freezer too!
Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion, finely diced
- 2 cloves garlic, finely diced
- 400g lean pork or veal mince
- 2 x 400g tin diced tomatoes, no added salt
- 2 medium zucchinis, diced or grated
- 1 large red capsicum, finely diced
- 3 teaspoons dried mixed herbs
- 180g wholemeal lasagne sheets (or pulse pasta lasagne sheets)
- 700g low-fat ricotta
- 1 egg
- 1⁄2 teaspoon nutmeg
- 1/3 cup (80ml) milk
- 1⁄4 cup (20g) parmesan cheese, finely grated
- large side salad, to serve
Method
- Preheat oven to 180 degrees Celsius. Heat olive oil in a large frying pan, then fry onion and garlic over a medium heat until softened. Add the mince and fry, stirring frequently, until lightly browned. Add tinned tomatoes, zucchini, capsicum and herbs, then simmer over a low heat for 15 minutes.
- Meanwhile, mix together the ricotta, egg, nutmeg and milk in a bowl.
- Pour 1⁄2 the meat mixture over the base of a large lasagna/baking dish. Top with 1⁄2 the lasagna sheets, then 1⁄2 the ricotta mixture. Repeat the process with the remaining ingredients. Sprinkle the parmesan over the top, then bake lasagna in the oven for approximately 40-50 minutes or until it feels soft when you stick a skewer in the middle and the top is golden brown. Serve with salad on the side.
