I converted this recipe from one of my old favourites. The old version had a staggering 1 kilo of mince and 500g cheese to serve 8 people!!!!
Lite Beef Lasagne SERVES 8
500g lean mince
2 cloves garlic, minced (I use jar)
1x800g can diced tomatoes
1x410g can tomato puree
3 tbs tomato paste
1 tsp dried basil or 1 tbs fresh
2 tsps beef stock powder
500g mushrooms, peeled,thin sliced
250g low-fat cottage cheese
black pepper to taste
200g lasagne sheets (instant)
100g low fat grated cheese
4 tbs grated parmesan cheese
Saute the mushroom in a little bit of water until cooked through, drain and set aside.
Saute the mince until browned, if any fat in the pan, just rinse off under hot water and return to the pan. Return mince to heat and add garlic and stir through the mince. Add tomatoes, tomato puree, paste, basil, stock and cooked mushrooms and stir through. Bring to the boil and then turn down and simmer for 10 minutes. Add the cottage cheese and pepper and stir through. Simmer for a further 5 minutes.
Spray an ovenproof dish with cooking spray. Place a layer of lasagne sheets on the base of the dish and some meat mixture. Continue layering the sheets and meat sauce, ending with the meat sauce. Sprinkle with combined cheeses and bake on oven at 180*C for approximately 40 minutes.
Serve hot or cold with vegetables or salad.