LOWER-CALORIE LASAGNE | SAINSBURY'S RECIPES
This comforting lasagne recipe has a healthier white sauce made with skimmed milk and light soft cheese. You can also use it in pasta bakes for a lighter alternative that tastes just as delicious.
Provided by Sainsbury's
Total Time 80 minutes
Prep Time 40 minutes
Cook Time 40 minutes
Yield 6
Number Of Ingredients 12
Steps:
Heat the oil in a large pan and fry the onion, carrot and celery for 8-10 minutes, until golden and tender. Season, add the mince and cook for a further 5-6 minutes until browned all over.
Stir in the tomato purée and chopped tomatoes. Rinse the tomato cartons out with a good splash of water and add this to the pan. Bring to the boil then simmer for 10-12 minutes until the sauce has thickened slightly.
Meanwhile, mix 2 tbsp of the milk with the cornflour into a paste. Pour the remaining milk into a pan, season and bring to a gentle simmer. Stir in the cornflour paste and soft cheese. Cook for 2-3 minutes, stirring frequently, until thickened, then stir in the cheese – reserving a little for the top of the lasagne.
To assemble, spread a third of the meat sauce over the base of an 18cm baking dish. Top with 3 of the lasagne sheets, then a third of the white sauce. Continue with the rest of the ingredients, before sprinkling over the reserved cheese.
Bake in a preheated oven at 200°C/fan 180°C/gas mark 6 for 35-40 minutes, until golden and bubbling.
*When compared to our standard lasagne recipe, this recipe has more than 30% less calories.
Nutrition Facts : Calories 394 calories, FatContent 13.4 grams, SaturatedFatContent 6.3 grams, SugarContent 11.9 grams, SodiumContent 700.0 milligrams salt, CarbohydrateContent 32.7 grams, FiberContent 3.4 grams, ProteinContent 34.0 grams
ROASTED MEDITERRANEAN VEGETABLE LASAGNE RECIPE | DELI…
Try this vegetarian lasagne recipe made with aubergines, courgettes and peppers combined in a rich, creamy and cheesy sauce
Provided by delicious. magazine
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 10 minutes
Yield Serves 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 220°C/fan200°C/gas 7. Mix the aubergines, onions, peppers, garlic, 3 tablespoons of the oil, and a little seasoning in a bowl. Transfer to a large roasting tin and cook for 30 minutes, or until soft.
- Meanwhile, heat the rest of the oil in a large frying pan. Fry the courgettes over a high heat for 4 minutes, until browned. Tip onto a plate lined with kitchen paper and set aside.
- Remove the roasted veg from the oven. Stir in the courgettes. Lower the oven to 200°C/fan 180°C/gas 6.
- Make the sauce. Bring the milk to the boil in a pan, then set aside. Melt the margarine in a pan, add the flour and cook for 1 minute. Remove from the heat. Gradually stir in the milk. Bring to the boil, stirring, then simmer gently for 10 minutes, stirring occasionally.
- Cook the lasagne according to the packet instructions, separating the sheets and draining on a clean tea towel.
- Add the cheese to the sauce and season. Spoon a thin layer over the base of a buttered 2.4-litre shallow ovenproof dish. Cover with 4 lasagne sheets, overlapping them slightly. Top with half the vegetables, then one-third of the remaining sauce and another 4 sheets of lasagne. Repeat once more. Spread over the remaining sauce and sprinkle with Parmesan.
- Bake for 40 minutes, until golden and bubbling. Serve with salad.
Nutrition Facts : Calories , FatContent , ProteinContent , CarbohydrateContent , FiberContent
More about "seafood lasagne recipe recipes"
LOWER-CALORIE LASAGNE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 80 minutes
Cuisine European
Calories 394 calories per serving
Heat the oil in a large pan and fry the onion, carrot and celery for 8-10 minutes, until golden and tender. Season, add the mince and cook for a further 5-6 minutes until browned all over.
Stir in the tomato purée and chopped tomatoes. Rinse the tomato cartons out with a good splash of water and add this to the pan. Bring to the boil then simmer for 10-12 minutes until the sauce has thickened slightly.
Meanwhile, mix 2 tbsp of the milk with the cornflour into a paste. Pour the remaining milk into a pan, season and bring to a gentle simmer. Stir in the cornflour paste and soft cheese. Cook for 2-3 minutes, stirring frequently, until thickened, then stir in the cheese – reserving a little for the top of the lasagne.
To assemble, spread a third of the meat sauce over the base of an 18cm baking dish. Top with 3 of the lasagne sheets, then a third of the white sauce. Continue with the rest of the ingredients, before sprinkling over the reserved cheese.
Bake in a preheated oven at 200°C/fan 180°C/gas mark 6 for 35-40 minutes, until golden and bubbling.
*When compared to our standard lasagne recipe, this recipe has more than 30% less calories.
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