Lean Mean Lasagne

Lean Mean Lasagne

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Lean Mean Lasagne

Lean Mean Lasagne

Ingredients (serves 6)

  • 1 cup sweet onion, finely chopped
  • 1 cup sweet onion, finely chopped
  • extra virgin olive oil
  • salt
  • fine white or black pepper
  • 450g lean beef/ostrich mince
  • 2 large garlic cloves, zested or minced fine
  • ½ teaspoon each dried oregano and basil
  • ¼ teaspoon crushed red pepper
  • 1 can crushed tomatoes
  • 1 large yellow squash, diced
  • 1 large zucchini squash, diced
  • 500g small, sweet peppers, cut in rings and trimmed of obvious seeds
  • 3 bags No Calorie Noodles, drained, rinsed and drained again (cut with kitchen shears to make smaller lengths if desired)
  • 400g fresh mozzarella (look for the slimmers option), cut in slices
  • 120g fresh ricotta cheese

Method

  • Preheat oven to 180 degrees.
  • In a heavy saucepan, combine onion with one tablespoon olive oil and pinches of salt and pepper over medium heat.
  • When mixture begins to sizzle, turn heat to medium-low and cook until onion is soft and translucent, stirring occasionally about 10 minutes.
  • Increase heat and add mince, breaking up with a wooden spoon as it cooks until no pink remains and meat is very lightly browned, carefully maintaining heat so onion does not brown darkly.
  • Add garlic, basil, oregano and crushed red pepper, stir about 10 seconds and then add crushed tomatoes, stirring well until all combined.
  • Cook over medium-low heat without stirring, uncovered, about 30 minutes until thick; sauce should just bubble gently.
  • On a large sheet pan, toss both squashes with ½ tablespoon olive oil and a pinch of kosher salt and roast until tender, about 15 minutes.
  • On a second sheet pan, toss pepper rings with ½ tablespoon olive oil and a pinch of kosher salt and roast until tender, about 15 minutes.
  • Decrease oven heat to 160 degrees.
  • Grease casserole dish.
  • To assemble, spread ¼ of the tomato sauce in the dish, top with half the cut No Calorie Noodles, then half the roasted vegetables.
  • Add about half the fresh mozzarella, saving the six largest center slices for the top layer.
  • Dot with all the ricotta, followed by half the remaining meat sauce.
  • Finish by adding the rest of the noodles, then the roasted vegetables, then the remaining sauce.
  • Top casserole with the six largest mozzarella slices, and bake for 30 minutes.
  • Allow to sit at least 15 minutes before serving.
  • There will be a fair amount of liquid, which will absorb into the lasagna somewhat as it cools; reheating portions in the oven will dry some of this, but if you adore sauce, spoon this up as you plate the servings!
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