Please log in to save or rate.
Time to make:
50 mins, prep 35 mins, cook 15 mins
$3.46 per serve
(at time of publication)
Full ingredients list:
- 400g lean beef mince
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 cup sliced mushrooms
- 2 tablespoons sun-dried tomato pesto
- 3/4 cup red wine
- 1 cup tomato purée or passata (cooked tomato concentrate)
- 1 teaspoon sugar
- 6 (about 130g) dried lasagne sheets
- 350g low-fat cottage cheese
- 6 tablespoons grated parmesan
- 4 tablespoons roughly torn fresh basil
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180ºC. Brown mince in a non-stick frying pan over medium heat. Add onion and garlic. Cook until onion is softened. Add mushroom. Cook for a further 2–3 minutes. Stir in pesto, wine, purée and sugar. Bring to the boil, reduce heat and simmer for 20 minutes.
Step 2 Meanwhile, place lasagne sheets in a bowl of boiling water to soften. Remove. Cool slightly. Cut each sheet in half.
Step 3 Lightly grease 4 individual ovenproof dishes. Place a lasagne sheet in base of 1 dish. Top with some mince mixture. Add another sheet and top with mince. Add final lasagne sheet. Repeat to make a total of 4 lasagnes.
Step 4 Combine cottage cheese with parmesan. Spread over each lasagne. Bake for 15 minutes or until heated through. Garnish with basil. Serve with a green salad.
You save (per serve)
Fat 31g (17g saturated fat)
About this recipe
First published: September 2009