Serves: 6
Macros (MyFitnessPal) per portion:
44
494 calories
18g fat
32g carbs
51g protein
Ingredients:
Ragu
15ml oil
1 onion diced
2 carrots diced
150g mushrooms chopped
3 cloves garlic crushed
1kg lean steak mince (5% fat)
1 beef stockpot
1 tbsp dried oregano
2 tbsp tomato puree
500g Pasatta
60ml skim milk
2 tsp sugar
Salt and pepper to taste
To cook the ragu, heat up the oil, fry the onion and carrots until softened, Add the mushrooms and garlic and cook out. Then add the mince and fry off. Now add the stock pot, tomato puree, pasatta, milk, oregano, sugar, bring to the boil and then leave to simmer for minimum of 20 minutes. Season to taste.
To assemble lasagne:
7 dried lasagne sheets
450g Longley Farm (full fat) cottage cheese
75g grated mozzarella
I did - layer of meat, layer of pasta, half the cottage cheese, layer of meat, layer of pasta, remaining cottage cheese and grated mozzarella. Cooked in the oven 180c fan for 40 minutes.
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