SEAFOOD LASAGNE RECIPE RECIPES

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LOWER-CALORIE LASAGNE | SAINSBURY'S RECIPES



Lower-calorie lasagne | Sainsbury's Recipes image

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

olive oil
onion, finely chopped
carrot, diced
celery stick, diced
pack 5% fat beef mince
tomato purée
x 390g cartons chopped tomatoes
skimmed milk
cornflour
lighter soft cheese
lighter mature Cheddar, grated
fresh egg lasagne sheets

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…



Roasted Mediterranean vegetable lasagne recipe | deli… image

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

2 small aubergines, cut into 2.5cm chunks
2 red onions, cut into wedges
2 red peppers, deseeded and cut into chunky strips
4 garlic cloves, finely chopped
5 tbsp olive oil
450g courgettes, sliced
225g fresh lasagne sheets
50g vegetarian Parmesan, finely grated
For the sauce
900ml semi-skimmed milk
60g sunflower margarine
70g plain flour
125g full-flavoured half-fat hard cheese, such as vegetarian cheddar, coarsely grated

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
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.
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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