Lean lasagne

Serving size: Serves 4
Cuisine type: Italian, Modern Australian
Cooking time: More than 1 hour
Special options: Kid friendly, Low fat
Course: Main
Favourite flavours: Beef, Cheese

Try this lighter and leaner version of a classic family favourite.

INGREDIENTS

1 onion, finely chopped
2 garlic cloves, crushed
250g lean beef mince
¾ cup (185ml) red wine
1 cup (250ml) beef stock
400g can diced tomatoes
2 x 125g cans kidney beans, drained, rinsed
2 tablespoons tomato paste
1 tablespoon chopped fresh oregano
6 sheets instant lasagne
½ cup (50g) grated mozzarella
1/3 cup (25g) grated parmesan

Topping
300ml low-fat yogurt
1 egg, lightly beaten
½ cup (100g) low-fat ricotta
¼ teaspoon nutmeg

METHOD

1. Preheat oven to 190C or 170C fan. Lightly spray a saucepan with cooking oil spray and heat on medium. Cook onion and garlic, stirring for 5 minutes until soft. Add beef and cook for 3 minutes until browned, stirring to break up any lumps. Stir in red wine, stock, tomato, beans, tomato paste and oregano and simmer for 30 minutes. Season to taste.

2. Meanwhile, make Topping by combining all ingredients in a bowl.

3. Lightly spray a shallow dish with cooking oil spray. Line base with 2 lasagne sheets. Spoon over half of meat sauce and top with a third of combined mozzarella and parmesan. Repeat layers finishing with lasagne sheets. Pour topping over and sprinkle with remaining cheese. Bake for 50-60 minutes, until bubbling and golden. Serve hot or warm.