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Pasta-less Lasagne

  • 1
  • Easy
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Recipe Ingredients

  • 2 baby marrows, thinly sliced lengthways
  • 1 large aubergine, thinly sliced lengthways
  • salt and freshly ground black pepper
  • 1 tsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 400g extra-lean beef mince
  • 200g mushrooms, roughly chopped
  • 400g can chopped tomatoes
  • 1 tbsp tomato purée
  • 1 tbsp dried mixed herbs
  • few dashes Worcester sauce
  • 2½ tbsp cornflour
  • 500ml skimmed milk
  • 125g ball low-fat mozzarella cheese, thinly sliced

Recipe Directions

  1. Preheat grill to high. Place baby marrow and aubergine slices in a single layer on baking trays. Season with salt, then grill (in batches if necessary) until cooked through – about 2 to 3 minutes on each side. Set aside on paper towels to remove excess moisture.
  2. Preheat oven to 200°C.
  3. Heat oil in a large pan over low heat; fry onion until soft (about 10 minutes). Turn up heat; add garlic and mince. Fry for 5 minutes, stirring frequently, then add mushrooms and cook for another 5 minutes.
  4. Add tomatoes, purée, herbs and Worcester sauce. Season well. Bring to the boil; simmer for 15 minutes, stirring occasionally. Check seasoning, remove from heat and set aside.
  5. Make white sauce. Put cornflour in a medium pan, whisk in milk and season well. Bring to the boil, whisking constantly, and bubble for a few minutes. (Mixture will need to boil to thicken.) Check seasoning.
  6. Spoon half the mince mixture into a large ovenproof dish; top with half the vegetables in an even layer. Next, spoon on half the white sauce, then half the mozzarella. Repeat with remaining mince, vegetables, sauce and mozzarella.
  7. Bake for 40 to 45 minutes or until piping hot and golden. Serve immediately with a crisp green salad.

Each serving  About 1 510kJ, 15g fat (7g saturated), 24g carbohydrate (13g total sugars).


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