You may think that a healthier lasagne is a total waste of time in which case this is not the recipe for you. I found it easier to make (no white sauce) and was really delicious. It was inspired by a similar recipe from the Michelle Bridges 12WBT.
500g lean beef mince
1 onion, diced
2 cloves garlic, chopped
1 tin chopped tomatoes
2 tbsp tomato paste
1 oxo cube
100ml boiling water
1 tsp dried oregano
Packet fresh lasagne sheets
500g low fat ricotta
1 cup fresh basil leaves, chopped
In a heavy bottomed pan, sauté off the onion and garlic in a little olive oil until soft. Put the heat to medium and brown off the mince, stirring every couple of minutes. Once it’s brown add the oxo cube, which has been dissolved in the boiling water, the tinned tomatoes, tomato paste and oregano. Simmer, stirring every once in a while until the liquid has reduced and the mince is thick and rich. Season.
Mix the basil into the ricotta and let it down with a little milk until it is thinner and you will be able to spread it over the lasagne sheets.
Layer the mince, lasagne sheets and ricotta into an ovenproof dish, finishing with the ricotta.
Bake in a preheated 180-degree oven for 30 mins.