Ingredients

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.

Instructions

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.

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.

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