Gluten free lasagne
6
Points®
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
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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