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Photo of Gluten free lasagne by WW

Gluten free lasagne

6
Points® value
Total Time
1 hr 25 min
Prep
15 min
Cook
1 hr 10 min
Serves
4
Difficulty
Easy

Ingredients

Calorie controlled cooking spray

2 spray(s)

Extra lean beef mince (5% fat), raw

500 g

Onion

1 large

Garlic

1 clove(s)

Tinned Tomatoes

2 can(s), large

Mushrooms

175 g

Carrots, raw

1 medium

Beef stock cube(s)

1 cube(s)

Thyme, Fresh

1 sprig(s)

Lentil lasagne sheets

110 g, 6 sheets

Egg, whole, raw

1 medium, raw

Skimmed Milk

150 ml

Low Fat Soft Cheese

300 g

Instructions

  1. Preheat the oven to 190°C.
  2. Mist a frying pan with cooking spray and add the chopped onions and chopped garlic, cook until softened. Add in the mince and cook for 3 mins until browned. Add in the chopped tomatoes and 125ml beef stock. Season and cook over a high heat for 2 - 3 minutes. Bring to the boil, then reduce the heat. Cook for 20 minutes.
  3. Meanwhile, to make the white sauce combine the soft cheese, egg and milk and whisk until combined. Season.
  4. Spoon a third of the meat sauce over the base of a 20cm ovenproof dish. Top with 2 lasagne sheets and then a third of the white sauce. Repeat the process twice more, finishing with a layer of white sauce. Cook for 40 minutes. Then remove from the oven.

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