Lasagne...

[lindy]

Hi all,

Well...I can't say that I have tried this as I have not finished the program yet but I did make this for hubby and the kids a few weeks back and they ate it so I assume that it can't be all that bad.

I was surprised actually as I hadn't bought my mags and I was reading hubbys Mens Health and they have a receipe section and they also offer hints for reducing the fat and then also the carbs in the meal. The July issue is where I got this one from and the next edition had one for chicken sausages with a cauliflower mash and a blueberry gravey (Can't say that I am going to rush out and make the last one) but... thought that I might post the receipe for the lasagne for those who might want to give it a go.

They say that by making the changes over the traditional type you reduce
Kilojoules from 2745 to 1251
Fat 27 grams to 10g
Sat Fat 12g to 3 g

and if you make the egg white pasta sheets over the traditional sheets you can reduce the carb content by 13g per serve.
So here it is...
I would love to know if you try it and what you think of it. I am trying to find some healthy low carb options for the whole family for after Cohens and lasagne is a favorite.

Lasagne from Mens Health July 08.

Serves 6
250g lean mince, 1 med onion, 2 cloves garlic, 1 celery stalk, 1 med carrot, 150g mushrooms, olive oil, ½ tsp dried oregano, ½ tsp dried basil, 1 tbsp sugar, ½ tsp salt, 800mls crushed tomatoes, 50ml tomato paste, 285g English spinach leaves,
1 med zucchini, 450g low fat cottage cheese, 2 egg whites, pepper, 50g low fat mozzarella cheese, 6 oven ready lasagne sheets ** see note below about making carb friendly.

Preheat the oven to 190 c . Crumble the mince into a frying pan, add salt and fry over a med heat until brown. Drain any excess fat and put aside and prepar the vegetables for the sauce.

Finely chop the onion, garlic, celery, carrot and mushrooms, add the the frying pan with a little oil and fry for 5 minutes. (Didn’t add the oil)

Return the meat to the pan. Pour in the tomatoes and paste, add oregano, basil and sugar. Season with salt bring to the boil, then reduce the heat and let it simmer while you prepare the rest of the lasagne.

Chop the spinach into small pieces and grate the zucchini. Add the cottage cheese, egg whites and season with salt and pepper. Blitz with your hand blender or in the food processor and set to the side. Grate the mozzarella and also put to the side.

Spread 1/4of the tomato sauce over the bottom of the baking dish. Cover the sauce with the lasagne sheets, top with another ¼ of the meat sauce, spread the cottage cheese filling over it, then cover with more sauce etc until you are left with the sauce on top. Cover with aluminium foil and bake for 45 minutes.

Remove the foil and sprinkle with the mozzarella and then bake for another 15 minutes.

** Lasagne sheets can be replaced with
115g cream cheese in a blender with 4 large eggs and 120ml of double cream. Line two flat pans with baking paper and then coat with the a non stick spray. Divide the mixture in half and pour in over the pans. Shake the pans to spread the mixture out and sprinkle 75g mozzarella cheese ontop. Bake at 175c for 20 minutes. I would also allow time for cooling before using in the lasagne.