Servings: 4 Preparation Time: 20 min Cooking Time: 60 min Level of Difficulty: Moderate
Ingredients
1 x 3 second spray(s) oil spray
400 g lean beef mince
1 medium onion, finely chopped
1 clove(s) fresh garlic, crushed
175 g fresh mushrooms, thinly sliced
1 medium carrot, peeled, finely chopped
800 g whole tomato canned in tomato juice, chopped
3 g instant stock powder, beef, (1 cube dissolved in 1/2 cup hot water) 2 tsp fresh thyme, (or oregano) finely chopped
110 g San Remo , Dry Pasta, Lasagne Sheets, Instant 300 g low-fat cottage cheese
1 small egg(s), lightly beaten
2/3 cup(s) skim milk
Instructions
Preheat oven to 190°C. Heat a large saucepan over high heat. Spray with oil.
Add mince and cook for 2-3 minutes or until brown. Add onion, garlic, mushrooms, carrot, tomatoes, stock and herbs. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 20 minutes or until mixture thickens. Taste and season with salt and pepper.
Place half mince into an oblong baking dish. Arrange half lasagne sheets on top. Beat cottage cheese and egg together in a bowl until smooth. Stir in milk. Spread about one third of this mixture over lasagne.
Spoon in remaining mince and top with remaining lasagne shets. Spread with remaining cheese mixture. Bake in oven for 40 minutes or until golden brown.