Lower Cal Lasagne.

Hello everybody, it's Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, lower cal lasagne. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Lower Cal Lasagne is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They're fine and they look fantastic. Lower Cal Lasagne is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have lower cal lasagne using 25 ingredients and 7 steps. Here is how you cook that.

Ingredients requirements Lower Cal Lasagne:

Prepare - For the meat sauce:.
You need 125 g 5% lean beef mince,.
Prepare 120 ml - tomato passata,.
Need 1/2 tbsp for tomato pureé paste,.
Require 1/2 - onion, chopped finely,.
Need 40 ml for unsweetened almond milk,.
You need 1 clove garlic, crushed,.
Give 1 tsp - Italian dried herbs,.
Prepare for OR 1/2 dried basil and 1/2 tsp dried oregano,.
Require 1/2 tbsp for granulated Stevia sweetener,.
Prepare - Salt and pepper to season.
Require of For the white sauce:.
Require 1 heaped tbsp plain flour,.
Need 1/2 tbsp for unsalted butter,.
Prepare for Around 200ml unsweetened almond milk,.
Provide of Around 50ml milk,.
Need 20 g - 50% reduced fat cheddar,.
Give for Grated nutmeg to taste,.
Prepare - Salt and pepper to season.
Require of Other:.
You need 25 g - 50% reduced fat cheddar,.
Prepare 6 - lasagne sheets (dried),.
Require A few of fresh basil leaves (optional),.
Provide - Salt and pepper to season.
Provide - Spray cooking oil.

Lower Cal Lasagne start cooking:

Heat a large pan over a medium heat. Add some oil then once warm add in the onions. Cook for a few minutes until they begin to soften. Season with salt and pepper and add the garlic plus the beef mince. Gently brown off the mince..
Add in the dried Italian herbs, tomato paste, passata and Stevia sweetener. Stir and bring to a simmer. Cook for around 8-10 minutes then turn the heat off. Add the 40ml almond milk and stir until the sauce lightens a little in colour. Set aside..
Make the white sauce in a medium saucepan over a medium heat by first adding the butter until it melts. Then add the flour and stir until it forms a clump. Add in the milk and half the almond milk. Whisk continuously over the heat until the flour dissolves down. Add in the remaining milk and keep whisking. Do this until no lumps remain and the sauce thickens. Season well with salt and pepper. Turn the heat down to low. Grate in some nutmeg (don't add to much, as it's a strong spice)..
Add in the 20g cheddar and stir through the sauce. Remove from the heat and set aside. Preheat the oven to 180 (fan)..
Now to prep the lasagne. Take a small high sided oven proof dish and spoon in around 1/3rd of the meat sauce. Next layer over two sheets of pasta. Then layer over just under half the white sauce. Layer over another two sheets of dried pasta..
Next add the remaining 2/3rds of the meat sauce spreading it evenly and right up to the sides of the dish neatly. Layer over the final two sheets of pasta, followed by a layer of the remaining white sauce. Completely cover the top up to all sides. Sprinkle over the remaining grated cheddar cheese. Season with salt and pepper. Cover with foil and bake in the oven for 30 minutes..
For the final 15-20 minutes of baking remove the foil from the top. Bake until the top is bubbly and golden. Garnish with a few fresh basil leaves (optional). Enjoy!.

So that's going to wrap it up with this exceptional food lower cal lasagne recipe. Thank you very much for your time. I am confident you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!