Ingredients Jump to Instructions ↓

  1. 1 onion, finely chopped

  2. 2 cloves garlic, crushed

  3. 250g lean beef mince

  4. 3/4 cup red wine

  5. 1 cup beef stock

  6. 400g can diced tomatoes

  7. 300g can kidney beans, drained and rinsed

  8. 2 Tbsp tomato paste

  9. 1 Tbsp chopped oregano

  10. 300ml low-fat yoghurt

  11. 1 egg, lightly beaten

  12. 1/2 cup low-fat ricotta

  13. 1/4 tsp nutmeg

  14. 6 sheets instant lasagne

  15. 1/2 cup grated mozzarella

  16. 1/2 cup grated parmesan

  17. Green salad, to serve

Instructions Jump to Ingredients ↑

  1. Lean beef & bean lasagne Preheat oven to 190°C. Lightly spray a saucepan with cooking oil and heat on medium. Add onion and garlic and cook for 5 minutes, stirring, until soft. Add beef mince and cook for 3 minutes, until browned, stirring to break up any lumps. Stir in red wine, stock, tomatoes, beans, tomato paste and oregano and simmer for 30 minutes. Season to taste.

  2. Meanwhile, combine yoghurt, egg, ricotta and nutmeg in a bowl. Set aside.

  3. Lightly spray a shallow ovenproof dish with cooking oil. Line base with 2 lasagne sheets. Spoon over half the meat sauce and top with one-third of combined mozzarella and parmesan. Repeat layers, finishing with lasagne sheets. Pour over yoghurt and ricotta mixture and scatter with remaining cheese. Bake in the preheated oven for 50-60 minutes, until bubbling and golden. Serve hot or warm with green salad.

  4. From Taste magazine, March 2010.


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