Despite its Mediterranean origins, lasagne can be even
higher in fat and calories than fried foods and chips. In this
reduced-fat version, the white sauce is made from low-fat
ricotta cheese, which tastes sweet and creamy.
Prep
30 minCook
1 hrLevel
MediumRating
/rating_off.png "1 Star")
Loading...| 200 g (7 oz) pre-cooked sheets of lasagne freshly ground black pepper | |
| MEAT SAUCE | |
| 2 aubergines, peeled and diced 2 red onions, chopped | |
| 2 garlic cloves, crushed 300 ml (1/2 pint) Vegetable Stock | |
| 4 tablespoons red wine 500 g (1 lb) extra-lean mince 2 x 400 g (13 oz) cans chopped tomatoes | |
| CHEESE SAUCE | |
| 3 egg whites 250 g (8 oz) ricotta cheese | |
| 175 ml (6 fl oz) skimmed milk 6 tablespoons freshly grated Parmesan cheese |
Despite its Mediterranean origins, lasagne can be even higher in fat and calories than fried foods and chips. In this reduced-fat version, the white sauce is made from low-fat ricotta cheese, which tastes sweet and creamy.
| 1. | For the meat sauce, place the aubergines, onions, garlic, stock and wine in a large nonstick saucepan. Cover and simmer briskly for 5 minutes. |
| 2. | Uncover and cook for about 5 minutes until the aubergine is tender and the liquid is absorbed, adding a little more stock if necessary. Remove from the heat, allow to cool slightly, then purée in a food processor or blender. |
| 3. | Meanwhile, brown the mince in a nonstick frying pan. Drain off any fat. Add the aubergine mixture, tomatoes and pepper to taste. Simmer briskly, uncovered, for about 10 minutes until thickened. |
| 4. | For the cheese sauce, beat the egg whites with the ricotta. Beat in the milk and 4 tablespoons of Parmesan Season to taste with pepper. |
| 5. | To make the lasagne, alternate layers of meat sauce, lasagne and cheese sauce, Start with meat sauce and finish with cheese sauce. Sprinkle with the remaining Parmesan. |
| 6. | Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 30-40 minutes until browned. |
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