LOW FAT LASAGNE RECIPES RECIPES

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Peel and finely chop the onion, garlic and carrot, then finely slice the pancetta or bacon. Pick the herbs.
  3. Slowly fry the pancetta or bacon and cinnamon in a large casserole pan over a medium heat until golden, then add the onion, carrot, garlic and herbs and 4 tablespoons of oil.
  4. Mix together, add the beef and pork, cook for 5 minutes, then add the tomatoes and wine (or you can use water, if you prefer). Add the bay and bring to the boil.
  5. Scrunch up a wet sheet of greaseproof paper, then and place it on top of the pan and cover with a lid. Place in the oven for 2 hours or simmer on the hob over a gentle heat for around 1½ hours, or until thickened and reduced.
  6. Halve, deseed and roughly chop the butternut squash, then drizzle with oil. Bash the coriander seeds and dried chilli then sprinkle over, with a pinch of sea salt and black pepper.
  7. Place on a baking tray and roast in the oven for the last 45 minutes of cooking the sauce. When the sauce is done, season to taste and put to one side.
  8. For the white sauce, finely chop the anchovies, then mix with the crème fraîche and a handful of Parmesan, then season with salt and pepper – you may need to loosen the mixture with a little milk.
  9. Turn the oven to 200ºC/400ºF/gas 6.
  10. To assemble the lasagne, rub a lasagne dish with oil, lay some sheets of lasagne over the bottom and drape them over the sides. Add a layer of meat, a little white sauce and a sprinkling of Parmesan.
  11. Break the butternut squash into pieces and use this as one layer, then repeat the layers, finishing with a layer of pasta covered in white sauce.
  12. Tear over the mozzarella and sprinkle with some extra Parmesan, then bake for 30 to 35 minutes, or until golden. Serve with a seasonal salad.

Steps:

• Heat the oil in a large saucepan. Use kitchen scissors to snip the bacon into small pieces, or use a sharp knife to chop it on a chopping board. Add the bacon to the pan and cook for just a few mins until starting to turn golden. Add the onion, celery and carrot, and cook over a medium heat for 5 mins, stirring occasionally, until softened.
• Add the garlic and cook for 1 min, then tip in the mince and cook, stirring and breaking it up with a wooden spoon, for about 6 mins until browned all over.
• Stir in the tomato purée and cook for 1 min, mixing in well with the beef and vegetables. Tip in the chopped tomatoes. Fill each can half full with water to rinse out any tomatoes left in the can, and add to the pan. Add the honey and season to taste. Simmer for 20 mins.
• Heat oven to 200C/180C fan/gas 6. To assemble the lasagne, ladle a little of the ragu sauce into the bottom of the roasting tin or casserole dish, spreading the sauce all over the base. Place 2 sheets of lasagne on top of the sauce overlapping to make it fit, then repeat with more sauce and another layer of pasta. Repeat with a further 2 layers of sauce and pasta, finishing with a layer of pasta.
• Put the crème fraîche in a bowl and mix with 2 tbsp water to loosen it and make a smooth pourable sauce. Pour this over the top of the pasta, then top with the mozzarella. Sprinkle Parmesan over the top and bake for 25–30 mins until golden and bubbling. Serve scattered with basil, if you like.