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I'm looking for SW LASAGNE Recipe....

#2
Donnie this is one from EE book:

397g/14oz extra lean beef mine
1 red pepper deseeded and cut into bite size pieces
1 courgette cut into bite size cubes
1 onion peeled and finely chopped
4 garlic cloves peeled and crushed
400g can chopped tomatoes with herbs
397g/14oz passata with herbs and garlic
2tsp dried mixed herbs
salt and freshly ground pepper
511g/1lb 2oz fat free natural yoghurt
2 eggs lightly beaten
a pinch of nutmeg
low calorie cooking spray
12 dried lasagne sheets
4 level tbsp grated parmesan
a mixed salad to serve

1 place a large non stick frying pan over a high heat, add the minced beef red pepper courgettes, onion and garlic and stir fry for 6-8mins.Add the tomatoes, passata and dried herbs, season well and cook for 12-15mins stirring well.
2. Meanwhile mix together the yogurt, eggs and nutmeg until smooth. Season well.
3. Preheat the oven to 200celsius/gas. Spray a medium size lasagne dish with low calorie cooking spray. Sppon half the mince mixture into the base and top with half the lasagne sheets.Spread over half of the yogurt mixture and top with the remaining mince mixture. Top with the remaining lasagne sheets, spread over the remaining yogurt mixture and sprinkle over the parmesan.
4. Bake in the oven for 25-30 minutes or until the top is golden. Remove from the oven and serve immediately with the mixed salad
 
#3
Hi Donnie heres one for Veggie lasagne -

Serves: 4
Syns per serving:
1 Syn on Green and Extra Easy,
8½ Syns on Original
113g/4oz button mushrooms, quartered
2 large onions, chopped
142ml/¼pt passata
salt & ground black pepper
113g/4oz courgettes, sliced
113g/4oz aubergines, sliced
½ red pepper, deseeded & sliced
½ yellow pepper, deseeded & sliced
113g/4oz whole baby sweetcorn
2 x 400g/14oz cans chopped tomatoes
½ tsp artificial sweetener
12 dried lasagne sheets
511g/1lb 2oz very low fat natural fromage frais
28g/1oz reduced fat cheddar cheese, grated



1. Preheat the oven to 190ºC/Gas Mark 5. Dry fry the mushrooms and one of the onions in a large heavy-based saucepan. Add the passata and season to taste. Stir in the courgettes, aubergines, peppers and sweetcorn and simmer for 20 minutes.
2. In a second saucepan place the remaining onion, tomatoes and sweetener and season to taste. Bring to the boil and simmer for 10 minutes.
3. Spoon 4-5 tablespoons of the tomato mixture into a lasagne dish. Add 3 sheets of lasagne and then a layer of the vegetables. Continue layering this way finally pouring the fromage frais on top, Sprinkle with the cheese and bake for 30-40 minutes until golden brown. Serve with a huge mixed salad.
 
#5
Ok i do alot of the first receipe except for my white sauce i use flour and butter (please remember it does make 8 portions) and only 1 oz flour and 1oz butter but i also use 300ml of milk when it has boiled take it off the head and using half an onion but some bayleaves in the middle and hold in place with cloves and leave for about 10mins it flavours the white sauce beautifully.........about 1syn maximum i think
Hope this just give another idea and bit of variety they say is good:D
Take care luv Sharon xxxx
 
#7
I make one using quorn. I then use pasta n sauce for the white sauce mixture. It actually works really well. I think I found the recipe on here so should be easy enough to find.
 
#8
I make one using quorn. I then use pasta n sauce for the white sauce mixture. It actually works really well. I think I found the recipe on here so should be easy enough to find.
I love that idea as well!!! love trying different things so ty for the tip :eek:)
luv Sharon xxxx
 
#9
SPINACH LASAGNA
Serves 4 – ½ syn per serving (cheese&milk from Hex)
Filling:
1 packet of frozen spinach
1 tub of quark
2 cloves of garlic
grated nutmeg to taste
2 egg yolks
1 large chopped
Salt,black pepper
Lasagne sheets
2 large tomatoes
168g reduced fat cheddar cheese (grated)
200ml of milk
4 tspn of corn flour
Salt, nutmeg, pepper
Boil spinach until soft, drain. Dry fry chopped onion and garlic, add cooked spinach. Season with salt, pepper and nutmeg –it needs to be quite salty.
Whizz up spinach using blender, until creamy. Add quark and egg yolks
Parboil lasagne sheets for 5 minutes and drain (make sure they won’t stick together). Arrange lasagne sheets and spinach filling in layers. Put some sliced tomatoes on the top layer of pasta.
To make white sauce: pour the milk in to the saucepan, add the corn flour. Keep on stirring until boiling point. At this stage the milk should start thickening. Add some salt, black pepper and more nutmeg. When sauce is smooth and thick add half of the grated cheese, stir until melted.
Spread white sauce over lasagne, sprinkle with the rest of cheese.
Bake for half an hour covered with kitchen foil and for more 20 min uncovered (until golden)
Yum!!!!!
 


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