High Protein Cheesy Lasagna
Serves 4
Directions
- 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.
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