1To make the sauce, in a blender cup add low fat cottage cheese, Italian herb seasoning, salt, garlic powder, and freshly grated parmesan cheese.
2Blend the sauce for 1 minute until smooth and creamy.
3Set the sauce aside.
4To a pan on high heat, add diced onion, diced carrot, and diced celery.
5Once the vegetables have some color, add extra lean beef mince and minced garlic.
6Once the mince starts to brown, add tomato paste and diced tomatoes with a tiny bit of water.
7Then add one beef stock cube, salt, and pepper.
8Lower the heat, stir gently and simmer for 5 minutes.
9Add half of the mince on a baking tray.
10Follow with three instant lasagna sheets.
11Add the other half of the mince.
12Spread half of the sauce.
13Add three more lasagna sheets.
14Add the other half of the sauce.
15Bake it in the oven with the settings on screen.
16Top it off with low fat cheese.
17Bake it again until the cheese is golden brown.
18Cut it into four equal servings.
Ingredients
1 Diced Brown Onion
1 Diced Carrot
1 Diced Celery Stick
500 g Extra Lean Beef Mince
6 Diced Garlic Cloves
35 g Tomato Paste
400 g Diced/Crushed Tomatoes
1 Beef Stock Cube
Salt
Black Pepper
Garlic Powder
Italian Herb Seasoning Mix
400 g Low Fat Cottage Cheese
40 g Freshly Grated Parmesan Cheese
6 Lasagna Sheets (San Remo Instant Lasagna Sheets - 30g per sheet: 180g in total)
75 g Low Fat Grated Cheese (Bega 50% Less Fat Grated Cheese)
Dried Basil (optional topping)
a tiny bit water
Equipment
blender cuppanbaking trayoven
Tips
Any lasagna sheets will work, but if you’re using regular lasagna sheets (not instant lasagna sheets) make sure to boil them beforehand per instructions on the packet.