Lusciously Cheesy Hearty Lasagne

What is the most tempting flavoursome pasta dish you can think of? Lasagne of course! It’s naturally cheesy and carby by nature and yes, it takes a little bit of thought to make a skinny version but it’s not impossible, I see so many skinny versions with vegetables instead of pasta sheets & quark or yogurt instead of sauce but I’m sorry, I’m a bit allergic to those recipes, I have yet to come across one I’ve actually liked or enjoyed eating. I think this is by far a better healthy version and all it takes is just incorporating a few tweaks to lighten it up without losing any original flavour or texture. This is a no holds barred proper version of lasagne with no skimping or swapping ingredients, using proper lasagne sheets, proper homemade sauce, mountains of real cheese & chock full of fabulous flavour it’s just a bit lighter, win win! This Serves 6 peeople at just 12 Smartpoints or Macros 513Cal | Protein 41 | Carbs 62 | Fat 10. Here’s my humble offering:

500g Lean 5% Fat Steak Mince
1 Onion Finely Diced

2 Carrots finely chopped into small cubes

2 Celery Sticks chopped into small dice

2 Bacon Medallions cut into small lardon pieces

1 Clove of garlic minced

2 Tins of Plum Tomatoes

1 Tbsp Tomato Puree

1 Sweetener tab or 1 tsp sweetener

Salt & Fresh Black Pepper

2 Tsps Dried Oregano

Few Sprigs of Fresh Thyme Leaves removed from stalks

½ a Good Quality Beef Stock Cube

Fresh Basil Leaves

250g Pack of Wholewheat Lasagne Sheets

For the White Sauce:

60g Reduced Fat Butter

60g Plain Flour

700ml Skimmed Milk

¼ Fresh Nutmeg Grated

15g Parmesan Grated

Salt & Fresh Black Pepper

80g Grated Reduced Fat Cheddar Cheese

1/4 Tsp English Mustard

Make the Bolognese by lightly sautéing the onion in spray oil over a medium heat. Add the carrots & celery & cook until softened (about 5 mins) Add the bacon pieces & cook for 2/3 mins. Add your garlic & fry for 30 secs. Add your mince & cook till browned. Throw in the tomatoes, puree, sweetener, Oregano, thyme, season with salt & pepper & crumble in the ½ stock cube & stir well. Cook this for a minimum of 1 hour, longer if you can on a low heat stirring every so often so it doesn’t catch on the bottom of the pan. Meanwhile make your white sauce. Melt the butter in a saucepan over a very low heat so the butter doesn’t split. Gradually whisk in the flour mixing well the whole time. Gradually add the milk whisking well so there are no lumps. You have to whisk the sauce constantly for about 10 minutes or so, it will thicken dont panic & if there are a few lumps thats what hand blenders were invented for! Just blitz the lumps out for 20 seconds or so. You can turn the heat up to medium high once all the milk has been incorporated. When it thickens season well with salt & black pepper, the freshly grated nutmeg, mustard & pop in the parmesan & stir well & put back over a low heat, don’t allow it to boil, take it off the heat if necessary, its best used immediately so make it when you’re just about to assemble your lasagne. Tear some fresh basil leaves in through the bolognese mixture when its cooked. Start layering the lasagne into an ovenproof bowl starting with a meat layer. Top with lasagne sheets breaking them to fit over any gaps or sides. Layer on some of the white sauce & top with more lasagne. Layer it up spreading the bolognese & white sauce out well with a fork or spoon until you eventually use the last of the bolognese mixture & top with lasagne sheets once again. Top with the rest of the white sauce & sprinkle with the grated cheddar on top. Bake in a preheated oven at 200c for approx 35 minutes, check near the end of cooking time & cover with foil if the cheese is becoming too brown. Serve & Enjoy!

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