Low Fat Lasagne

Lean pork is a great source of protein and a 100g portion of pork provides around half of the protein we need per day.

This recipe is low fat, a good source of protein and is almost low sodium.

Ingredients

Bolognese

• 500g Low Fat Pork Mince
• 2 large onions diced
• ½ cup wine (white or red)
• 250g Beef Stock salt reduced
• 2 x 400g canned tomatoes diced
• 2 teaspoons brown sugar
• 1 teaspoon marjoram dried
• 1 teaspoon oregano dried
• 4 cloves garlic crushed
• 300g Dried Lasagne Sheets
• 1 teaspoon Olive oil

White Sauce

• 3 tablespoons plain flour
• 500g Low Fat Milk, heated for 1 min in microwave
• 2 tablespoons 80% Reduced Fat Dairy Spread (we used Devondale)
• 150g Low Fat Grated Cheese

Method

1. Preheat Oven to 180C.
2. Heat Olive Oil in large sauce pan and add onions.  Sauté on low heat until softened, around 10-15 mins.
3. Add mince to onions and brown, breaking up with your wooden spoon as you keep stirring. 
4. Once browned add some pepper, wine, herbs, garlic and stock. 
5. Add the tinned tomatoes, sugar and garlic and simmer on low heat for around 30 mins, don’t forget to stir occasionally.
6. For the Cheese Sauce, place reduced fat dairy spread in a saucepan on low heat. Add flour, pepper and stir to make a roux (for around 1-2 mins).
7. Add warmed milk slowly whilst stirring (with a whisk) and keep stirring until thickened.  Once you can see it thickening add cheese (don’t stop stirring otherwise it will go very lumpy). Take off heat.
8. Grab your favourite lasagne dish and start with the meat sauce on the bottom then keep layering with pasta, meat, pasta, white sauce, pasta meat, white sauce etc.
9. Bake in oven for around 1 hour on 180C or until you place knife into middle easily.
10. Cut this into 12 squares for portion control.
11. Serve with salad.