Butternut Squash Beef Lasagna
Slimming World: Syn-freeCalories: 404 calories per serving
Ingredients
- 500 g of lean 5%-fat minced beef
- 400 g chopped tomatoes
- 5 tbsp tomato puree
- 500 g Passata
- 200 ml Beef Stock
- Spoonful of Worcestershire sauce
- 1 tsp of mixed dried herbs
- 2 Two cloves of garlic crushed
- 1 One tiny carrot grated
- 1 One onion finely chopped
- 6 Six Plump Finely Sliced Mushrooms
- 1 One chopped red pepper
- 1 One green pepper chopped
- Sheets of butternut squash lasagna [Alternatively use a mandolin to slice about 100g of squash]
- salt and pepper.
Cheese-based sauce:
- 200 g Quark
- 500 g and 500g Fat-Free Natural Yoghurt
- 2 Two Eggs
- 240 g of grated reduced-fat cheddar cheese
- 1 tsp of Coleman's Mustard Powder
- one pinch of salt
Instructions
- Lightly mist a pan with Frylight or a comparable product, then heat it to a medium temperature.
- Incorporate the carrot, onion, garlic, red and green peppers. Add mushrooms and cook for a few minutes.
- Once added, cook the mince until browned.
- Add the stock and simmer, covered, for five minutes.
- Add the Worcestershire sauce, chopped tomatoes, passata, tomato puree, and mixed herbs. Add pepper and salt for seasoning.
- Simmer, uncovered, stirring frequently, for 15 to 20 minutes. Simmer any extra liquid until it evaporates. [In the interim, prepare the cheese sauce.]
- Warm up the oven to 200°C (180°F fan) and Gas 6.
Cheese-based sauce:
- In a bowl, beat the eggs and gradually whisk in the yoghurt.
- Continue whisking after adding mustard powder and a small pinch of salt.
- Stir in 80% of the grated cheese and the quark. Put aside.
How to Layer a Lasagna:
- Spread the ragu over the lasagna dish.
- Add a layer of butternut squash sheets on top.
- Use all of the ragu to add another layer.
- Place the cheese sauce and the leftover cheese gratings on top.
- Bake it for 45 to 50 minutes in the centre of the oven, or until it's cooked through and golden brown.