Lean Lasagna

17 ingredients
5 steps

Ingredients

  • 1 None onion, finely chopped
  • 2 cloves garlic, minced
  • 8.75 oz ground beef
  • 3/4 cup red wine
  • 1 cup beef stock
  • 1 (13.5 oz) can chopped tomatoes
  • 8 oz canned kidney beans, drained, rinsed
  • 2 tbsp tomato paste
  • 1 tbsp fresh oregano leaves, chopped
  • 1 1/4 cups low-fat yogurt
  • 1 None egg, lightly beaten
  • 3.5 oz ricotta cheese
  • 1/4 tsp nutmeg
  • 6 sheets lasagna
  • 2 oz mozzarella cheese, grated
  • 1 oz Parmesan cheese, grated
  • None None mixed greens, to serve

Directions

  1. 1
    Preheat oven to 375°F.
  2. 2
    Lightly coat a frying pan with oil. Cook onion and garlic over medium heat for 5 mins, stirring, until soft. Add ground beef and cook for 3 mins, until browned, stirring to break up any lumps. Add red wine, stock, tomatoes, beans, tomato paste and oregano. Simmer for 30 mins. Season.
  3. 3
    Meanwhile, combine yogurt, egg, ricotta and nutmeg. Set aside.
  4. 4
    Lightly coat a shallow bowl with oil. Line with 2 sheets of lasagna. Cover with 1/2 the meat sauce. Top with 1/3 of both mozzarella and Parmesan. Repeat layers, finishing with lasagna sheets. Pour yogurt and ricotta mixture over top and sprinkle with remaining cheese. Bake for 50-60 mins, until bubbling and golden.
  5. 5
    Serve warm with mixed greens.

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