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Photo of Lasagne by WW

Lasagne

12
PersonalPoints™ per serving
Total Time
3 hr 20 min
Prep
15 min
Cook
3 hr 5 min
Serves
6
Difficulty
Easy
Who doesn't love lasagne? The aubergine in this healthier version really beefs up the dish, and you can save time by making the meat sauce a couple of days before assembling it.

Ingredients

Aubergine

1 medium

Olive Oil

2 teaspoons

Onion(s)

1 medium, diced

Celery, Raw

2 stick(s), diced

Carrots, raw

2 medium, diced

Extra lean beef mince (5% fat), raw

500 g

Garlic

4 clove(s), chopped

Filippo Berio Sun Dried Tomato Pesto

100 g

Tinned Tomatoes

1 can(s), large

Low Fat Spread

1 tablespoons

Plain White Flour

1 tablespoons, level

Skimmed Milk

300 ml

Half Fat Cheddar Cheese

60 g, grated

Lasagne sheet, dry

9 sheet(s)

Parmesan Cheese

1 tablespoons, grated

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Wrap the aubergine in kitchen foil and bake for 1 hour 30 minutes until soft. Chop into 1cm cubes, then set aside.
  2. Heat the olive oil in a large pan then add the onion, celery and carrots and cook for 15 minutes until just softened. Add the mince and garlic and cook for 5 minutes, breaking up any lumps with a wooden spoon. Add the aubergine, pesto, tomatoes and a tin of water to the pan and simmer for 30 minutes.
  3. Reduce the oven to 190°C, fan 170°C, gas mark 5. Whisk together the spread, flour and milk in a small pan over a medium heat until bubbling. Simmer for 5 minutes, then stir in two-thirds of the Cheddar and season to taste.
  4. Spoon a third of the meat sauce into an ovenproof dish, top with 3 pasta sheets then a third of the cheese sauce. Repeat with the remaining sauces and pasta. Scatter over the parmesan and remaining Cheddar; bake for 45-50 minutes, until golden and bubbling.

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