| 500g extra lean beef mince
1 red & 1 yellow pepper deseeded and chopped
2 onions fnely chopped
4 garlic cloves crushed
3x400g cans chopped toms with herbs
handful fresh, chopped basil leaves
2 tsp italian mixed herbs
salt & pepper
500g pot fat-free nat yoghurt
2 eggs, lightly beaten
small handful flat-leaf parsley, finely chopped
pinch of nutmeg
12 pre-cooked lasagne sheets
large mixed salad to serve
On a high heat, add the mince, peppers, onions and garlic and stir-fry for 6-8 mins. Drain any fat from pan, then stir in tomatoes, basil and dried herbs. Season well and simmer for mins, stirring often.
Meanwhile, mix yoghurt, eggs, parsley and nutmeg. Season well.
Preheat oven to 200c/400f/Gas6. Spoon half meat sauce into baking dish. Top with half lasagne sheets, then half yoghurt mixture. Repeat, finishing with yoghurt mixture.
Bake for 25-30 mins or until top is golden.
__________________ Kel x  |