Lasagne, a real comfort food.

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.

Healthier Lasagne 

Ingredients:

500ml Passata (with basil)

1 onion

1 carrot

1 courgette 

2 cloves of garlic

1 vegetable stock pot

Tomato purée 

Lasagne sheets

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.

Method:

• 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.