blackwidow
Gold Member
want to share the below cause it was absolutely delish and almost syn free 
Ingredients
450g/1lb lean minced beef
1 onion, finely chopped
1 red pepper, deseeded and finely chopped
1 green pepper, deseeded and finely chopped
150g/5oz button mushrooms, sliced
3 tsp tomato purée (1 syn)
2 bay leaves
2 x 400g/14oz cans chopped tomatoes
1 tsp dried thyme
1 tsp dried parsley
1 tsp dried oregano
300g/10½oz 'no pre-cook' lasagne sheets
300g/10½oz low fat cottage cheese (i used sainsburys bgty and lifelineonline says its 0 syns)
150g/5oz reduced fat mature cheddar, grated
salt and freshly ground black pepper
To serve
green salad
Preparation method
Preheat the oven to 180C/350F/Gas 4.
Cook mince in a large pan until brown all over, then remove from the pan with a slotted spoon and set aside. Remove any juice / fat left in pan and discard.
Add the onions, peppers and mushrooms and fry over a medium heat until softened.
Return the mince to the pan. Add the tomato purée and bay leaves and cook for five minutes.
Add the tomatoes and dried herbs and heat to bring to the boil. Reduce the heat to simmer for at least 30 minutes. Season, to taste, with salt and freshly ground black pepper.
Remove the bay leaves from the mince mixture and spoon about one third of the mixture into an ovenproof dish.
Place blobs of cottage cheese (again totalling one-third of the cottage cheese) on top of the mince, then cover with lasagne sheets.
Repeat this layering process of lasagne sheets, mince and cottage cheese for more layers, finishing with a good sprinkling of cheddar all over the top.
Transfer to the oven and bake for about 45 minutes to 1 hour, until the top is golden-brown and bubbling and the pasta cooked through.
To serve, cut out squares of the lasagne and place onto plates. Serve with a green salad
Total syns on EE: 1/2 per serving (to be safe) or 7 per serving if not using the cheddar as a healthy extra.
Serves 4 very hungry people and it was deeeeeeeeeeeeeeeelish!
Ingredients
450g/1lb lean minced beef
1 onion, finely chopped
1 red pepper, deseeded and finely chopped
1 green pepper, deseeded and finely chopped
150g/5oz button mushrooms, sliced
3 tsp tomato purée (1 syn)
2 bay leaves
2 x 400g/14oz cans chopped tomatoes
1 tsp dried thyme
1 tsp dried parsley
1 tsp dried oregano
300g/10½oz 'no pre-cook' lasagne sheets
300g/10½oz low fat cottage cheese (i used sainsburys bgty and lifelineonline says its 0 syns)
150g/5oz reduced fat mature cheddar, grated
salt and freshly ground black pepper
To serve
green salad
Preparation method
Preheat the oven to 180C/350F/Gas 4.
Cook mince in a large pan until brown all over, then remove from the pan with a slotted spoon and set aside. Remove any juice / fat left in pan and discard.
Add the onions, peppers and mushrooms and fry over a medium heat until softened.
Return the mince to the pan. Add the tomato purée and bay leaves and cook for five minutes.
Add the tomatoes and dried herbs and heat to bring to the boil. Reduce the heat to simmer for at least 30 minutes. Season, to taste, with salt and freshly ground black pepper.
Remove the bay leaves from the mince mixture and spoon about one third of the mixture into an ovenproof dish.
Place blobs of cottage cheese (again totalling one-third of the cottage cheese) on top of the mince, then cover with lasagne sheets.
Repeat this layering process of lasagne sheets, mince and cottage cheese for more layers, finishing with a good sprinkling of cheddar all over the top.
Transfer to the oven and bake for about 45 minutes to 1 hour, until the top is golden-brown and bubbling and the pasta cooked through.
To serve, cut out squares of the lasagne and place onto plates. Serve with a green salad
Total syns on EE: 1/2 per serving (to be safe) or 7 per serving if not using the cheddar as a healthy extra.
Serves 4 very hungry people
and it was deeeeeeeeeeeeeeeelish!
