Lean Lasagne
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recipe by Octopus Publishing https://octopusbooks.co.uk/
-
- Total Time
- 1hr 30mins
-
- Serves
- 8
-
- Calories
- 416
Lighter in calories but rich in flavour. Layers of rich, meaty tomato sauce, creamy cheese and pasta form the ultimate family favourite.
recipe updated 23 Feb 2022
Ingredients
-
- Aubergine
- 2
-
- Red onion
- 2
-
- Garlic clove
- 2
-
- Parmesan cheese
- 6 tablespoons
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- Vegetable stock
- 300 ml
-
- Red wine
- 4 tablespoons
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- Minced beef
- 500 g
-
- Tinned chopped tomatoes
- 800 g
-
- Egg white
- 3
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- Ricotta cheese
- 250 g
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- Milk
- 175 ml
-
- Black pepper
- as needed
-
- Pasta sheets
- 200 g
Tools
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Oven
-
Stove
-
Stick blender
-
Medium roasting dish
-
Small bowl
-
Large saucepan
-
Frying pan
Step preview
- Pre-heat oven - 180°C
- Add aubergine, red onion, garlic clove, vegetable stock and red wine to a clean large saucepan and cover
- Simmer - 5 min, low heat
- Cook until tender - 5 min, low heat
- None
- Purée with stick blender - medium speed
- Fry a clean frying pan - medium heat
- Transfer
- Add tinned chopped tomatoes to the frying pan
- Simmer gently until thickened - 10 min, low heat
- Add egg white and ricotta cheese to a clean small bowl
- Pierce
- Add milk and parmesan cheese to the cheese mixture
- Season with black pepper to taste
- Arrange a clean medium roasting dish
- None
- Sprinkle with parmesan cheese
- Bake until golden brown - 35 min, 180°C
- None