Who doesn’t love lasagne? This is another dish that people would tend to avoid if they are trying to shed a few pounds. Traditionally this is quite a high calorie dish, but with a few amendments we’ve manged to reduce the calorie, increase the protein content AND keep all the taste in this recipe. It’s been tried and tested by lots of the Bridge Nutrition followers and has repeatedly gotten a thumbs up from them! Try it for yourself!
– 500g of lean 5% fat mince beef.
– 160g of lasagne sheet (approx 8 sheets)
– 1 onion, chopped.
– 4 cloves of garlic, peeled and chopped.
– 2 peppers, chopped.
– 300g mushrooms, chopped.
– 1 tin of chopped tomatoes.
– 1 carton of passata.
– 1 tablespoon of mixed herbs.
– 500g low fat Greek style yogurt.
– 2 eggs.
– 1 teaspoon of nutmeg.
– 140g of low fat cheese.
– 1 teaspoon of extra virgin olive oil.
– salt and pepper.
1. Pre-heat the oven to 180 degrees. Heat the oil over high heat in a large frying pan.
2. Add that onion and garlic, fry for a couple of minutes.
3. Add the beef and mushrooms and cook until beef is browned.
4. Drain off as much liquid as possible and add the tomatoes, passata and herbs. Mix well and season with salt and pepper. Simmer for 5 minutes.
5. While the beef mix is simmering add the yogurt to a jug with the egg and nutmeg. Mix well and set to one side.
6. In a large baking dish (or oven dish) add a layer of the beef mix, a layer of the lasagne sheets, then add a third of the yogurt sauce, repeat this process for one more layer using two-thirds of the yogurt mix to the second layer.
7. Top with the grated cheese and pop in the oven for 30-35 minutes. Check regularly to make sure the cheese doesn’t burn!
8. You should get 6 portions out of this and any extra portions can be frozen for future!