12 SmartPoints® per serve
Prep time: 40 mins | Cook time: 1 hour 5 mins
◎1 brown onion, coarsely chopped
◎1/2 celery stick, coarsely chopped
◎1 carrot, coarsely chopped
1 beef stock cube
250g extra lean beef mince
◎1 garlic clove, crushed
¼ cup (60ml) red wine
◎400g can chopped tomatoes
◎1/2 tsp Italian dried herbs
40g Weight Watchers Canola Spread
40g plain flour
◎450ml skim milk
◎1 dried bay leaf
6 dried lasagne sheets
125g shredded light mozzarella
15g parmesan cheese, grated
◎ Filling & Healthy foods are marked with a green circle. These foods help fill you up and keep you healthy.
1. Lightly spray a large saucepan with oil and heat over medium heat. Cook onion, celery and carrot, covered, for 10 minutes or until softened. Add a splash of water if vegetables are starting to stick. Dissolve stock cube in a jug with 150ml hot water.
2. Meanwhile, lightly spray a large frying pan with oil and heat over high heat. Cook beef, breaking up any lumps with a wooden spoon, for 3 minutes or until browned. Add garlic and beef to onion mixture with wine, chopped tomatoes, herbs and stock. Bring to the boil. Reduce heat and simmer, with lid askew, for 30 minutes.
3. Preheat oven to 180˚C. Melt spread in a medium saucepan over medium heat. Add flour and cook, stirring, for 1 minute. Whisk in milk until smooth and add bay leaf. Cook, stirring, for 2 minutes or until sauce boils and thickens. Discard bay leaf.
4. Spread quarter of white sauce over base of an 18cm square baking dish. Cover with a third each of bolognese and mozzarella. Top with 2 lasagne sheets. Repeat layers twice. Pour remaining white sauce over lasagne sheets and sprinkle with parmesan. Bake for 40 minutes or until pasta is tender and top is golden brown and crisp at the edges.
TIP: Make double the Bolognese sauce and freeze half for another lasagne.