So let’s get started. The recipe I’m going to share with you today is actually taken from San Remo Lasagna sheet pack, but I’ve made some modifications to it to make the recipe more appealing to dieters. Below are the ingredients:
250g San Remo Large Instant Lasagna (low-fat)
2 tbsp olive/vegetable oil
1 yellow onion, finely chopped
1 clove garlic, crushed
500g minced beef
5 tbsp tomato paste
4 medium sized fresh tomatoes
Salt and pepper to taste
2 tbsp unsalted butter
2 tbsp plain flour
2 cups skimmed milk
125g low-fat mozarella cheese
Parsley, finely chopped (optional)
Parmesan cheese, grated (optional)
Meat Sauce
Firstly, heat oil in a saucepan. Add onion and garlic. Cook until soft. Add beef mince, cook until brown. Stir in tomato paste and fresh tomatoes. Season with salt and pepper. Cover and cook the sauce gently for 20 minutes.
Cheese Sauce
Melt butter in a separate sauce pan. Stir in flour and cook for 2 minutes over gentle heat. Remove from heat, stir in milk. Return to heat, stir until thick and smooth. Season with salt, pepper and add mozarella or cheddar cheese, stirring over low heat until cheese melts.
Assembly
Preheat oven to 180C. Pour 1/2 cup of the meat sauce into a lightly greased baking dish. Alternate layers of lasagna, meat and cheese sauces, ending with cheese sauce layer (allow for four layers). Make sure that lasagna sheets are completely covered with the meat sauce to retain a high level of moisture. Sprinkle with grated parmesan cheese and parsley. Bake in oven for 35-40 minutes or until cooked through (you can test by pricking lasagna with a fork). Let stand for 5 minutes before serving.
This recipe serves 4.
*Source: San Remo Large Instant Lasagna recipe.