Monday, May 18, 2009


Lasagne is another family favourite and always goes down a treat with only ever a slim chance that there will be any leftovers. This is normally a weekend meal for us, but having a little time up my sleeve yesterday I pre-made it and all that's left for me to do is pop it in the oven when I get home. I must say everyone is in for a surprise tonight!

The kids love the fact that there is never normally a side serve of vegetables with this dish with the occasional exception of a side salad. The reason for this is that I actually add quite a few vegetables to the meat sauce to ensure that they are still receiving their daily vegetable intake.


Serves: 8
Points per serve: 7.5 pts
Serves: 10
Points per serve: 6 pts
750g very lean beef mince
cooking spray
2 x 425g cans tomato puree
1/2 cup tomato paste
1 cup water
1 onion finely diced
2 carrots finely diced
1 red capsicum diced
200g mushrooms sliced
2 medium zucchini, grated
1/2 cup red wine
2 teaspoons crushed garlic
2 teaspoons beef stock powder
2 teaspoons dried oregano
salt and pepper to taste
2 tablespooons fat reduced butter or margerine
6 tablespoons plain flour
5 cups skim milk
1 tablespoon dijon mustard
salt and pepper to taste
8 sheets lasagne sheets
1/2 cup reduced fat grated tasty cheese
1/2 cup reduced fat greated mozeralla cheese

Preheat oven to 180 degrees Celcius.

Brown mince in a large frying pan that has been coated with cooking spray, drain well and remove to a plate.

Respray the pan with cooking oil and add onions, carrots and capsicum. Cook for 2 - 3 minutes to soften then add the mushrooms and zucchini. Cook for a further 5 minutes. Add remaining ingredients and bring to the boil. Reduce heat and simmer for 5 minutes. Return mince to the pan and cook for a further 5 minutes. Set to one side.

Meanwhile melt butter or margarine in a saucepan. Add flour, mix well using a whisk. Slowly add the milk stirring constantly until the sauce boils and starts to thicken. Add dijon mustard and stir well. Season to taste.

Spoon 1/2 mixture over base of a lasagne dish. Cover with 1/3 of the white sauce. Top with 4 lasagne sheets. Spread remaining beef mixture over the lasagne sheets and cover with the remaining lasagne sheets. Spread remaining white sauce over the lasagne sheets and sprinkle with the combined grated cheese.

Cover with foil (spray foil with cooking spray to stop cheese sticking to the foil) and bake in oven for 40 - 45 minutes. Remove foil and cook for a further 5 - 10 minutes until cheese is golden brown.

Serve immediately.

Note I have labeled this post "freezable" and does freeze well both before and after cooking.

I have frozen this prior to cooking in the oven but I don't put the cheese on the top. I also ensure it is tightly wrapped with cling film and completely cooled prior to putting in the freezer. Defrost overnight in the refrigerator, top with the cheese and cook as above.

To freeze individual portions you can either put single serves into plastic containers and freeze or individually wrap tightly in cling and freeze when cool.


Donna-FFW said...

Your lasagne looks incredibly delicious. PERFECT people pleasing food.

Denise said...

thanks for visiting my blog. Lasagne is great,homey food