We all need to eat naughty things like Lasagna without the extra you know what. For a healthy spin on the dish, this is hands down, one of best uses of Lo-dough we have seen to date: A skinny steak lasagne that is thick, creamy and full of salubrious flavour.
Whilst a traditional homemade lasagna serving size contains between 400-500 calories and 20g carbs, the Lo-Dough version comes in at just 213 calories and 13g carbs per serving! Better yet, there’s a whopping 26.5g protein in every slice. Perfect for a post-workout meal with the family.
Half of the calories, double the flavour.
Top tip: For optimum results, use a rolling pin to roll the Lo-Dough flat. This gives it an excellent lasagne-like texture.
Ingredients
- 2 pieces of
Lo-Dough - 500g 5% fat beef mince
- 1 green pepper (deseeded and chopped)
- 1 courgette, chopped into bite-sized pieces
- 1 finely chopped onion
- 2 bay leaves
- A few leaves of fresh basil
- 250ml warm skimmed milk
- 2 tbsp plain flour
- 400g chopped tomatoes
- 2 tbsp high quality passata
- 1 tbsp minced garlic
- 100g grated Eatlean cheese
- Frylight
- Salt & cracked black pepper
- Crunchy salad to serve
What you'll need
This diet-friendly recipe is possible with:
Method
- Using a large pan and a few sprays of Frylight, fry the onion, courgette, garlic and pepper for approx ten minutes until soft. Add the mince and fry until fully brown. Add the tomatoes with half a tin of water, along with the passata and bayleaf. Season well with salt and pepper and simmer for 30 minutes until the sauce is nice and thick.
- Preheat the oven to 200˚C.
- Using a second pan, spray with Frylight and add the flour until the oil has absorbed. Add the warmed milk a drop at a time and stir continuously until the mixture is completely smooth. Cook on a low heat until you have a thick white sauce. Season to taste.
-
Using a rolling pin, roll the
Lo-Dough until it is completely flatt in equal parts, and cut into quarters. -
Spray a medium sized lasagne dish with Frylight and spoon the mince mixture into the base along with half of the
Lo-Dough sheets. Spread a layer of white sauce over the top. Add another layer of mince mixture and use the rest of theLo-Dough to create a top layer. Add the remainder of the white sauce to the top of the dish and sprinkle with Eatlean protein cheese. - Bake in the oven for 30 minutes, or until the top is bubbling and golden. Remove from the oven, add a few leaves of Basil and serve immediately with your crunchy salad. Enjoy!
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