Lasagne
9
Points®
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 teaspoon(s)
Onion
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 tablespoon(s)
Plain White Flour
1 tablespoon(s), level
Skimmed Milk
300 ml
Half fat Cheddar cheese
60 g, grated
Lasagne sheets, dry
9 sheet(s)
Parmesan Cheese
1 tablespoon(s), 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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