I love lasagne and I haven’t had it in a while. However I made this version tonight and it was a delicious alternative to the ‘Oh so cheesy’ regular version.
For anyone who is a celiac you can replace the pasta with gluten free pasta or a vegetable alternative like sliced aubergine or even slice courgette. The source has no flour in it unlike cheese sauce.
500ml Passata (with basil)
2 cloves of garlic
1 vegetable stock pot
500g low fat turkey (or beef ) mince, I just happened to have turkey in.
250 ml 0% fat quark with herbs
250 ml 0% fat natural yoghurt
Grated parmesan cheese.
- finely chop the onion, carrot, courgette and garlic
- spray a frying pan with garlic 1 calorie spray
- soften the onions in the frying pan
- add the mince to the pan and brown with the onions
- add the garlic, carrots and courgettes and cook until softened
- add the vegetable stock pot with a small amount of water (enough to allow the stock pot to melt and distribute amongst the vegetables)
- add 1 table spoon of tomato puree
- add the passata and cook the mix for 20 minutes on a low heat
- season to your taste.
- mix together the quark and the yoghurt in a bowl.
- in an oven dish layer the mince mix and lasagne sheets. ( two layers of mince then lasagne is the minimum )
- spoon the quark/yoghurt mix over the top of the last layer of lasagne.
- sprinkle with a little grated Parmesan if you like it.
- cook in a medium hot oven for at least twenty minutes and until the top is starting to brown.
( I made three small lasagna and topped two with cheese sauce for Maggie and Reuben and one with the quark/yoghurt mix for myself)
Serve with salad and/or air fryed, oven baked, chips for a really tasty and healthy meal.