Lynne's lighter lasagne

Lynne's lighter lasagne


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A lighter version of the traditional lasagne that doesn't use a cheese sauce but still with a great rich taste. A lot less preparation time too!

gourmet flossie

Serves: 4 

  • 1 kg beef mince
  • 1 packet (250g) lasagna sheets, fresh or instant dried
  • 1 onion, chopped
  • 2 tsp minced garlic
  • 400gms white button mushrooms, sliced thin
  • 1 jar (about 500g) Italian tomato pasta sauce (garlic flavour is my preferred one)
  • 250g of cottage or ricotta cheese
  • 375g grated tasty cheese
  • olive oil for cooking

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Heat a small amount of olive oil in large frypan, add onions and cook until transparent. Add garlic and mince, cook until mince is browned. Drain fat from pan and discard.
  2. Add the tomato pasta sauce, stir and let simmer until mince is cooked thoroughly.
  3. Preheat oven to 150 degrees C. Grease a baking dish with olive oil spray. Line the bottom of the dish with a lasagne sheet; spread the cottage or ricotta cheese on it, then spread mince over that - approx 2cm thick.
  4. On top of the mince, layer the sliced mushrooms and then a small amount of grated cheese, followed by another layer of the ricotta or cottage cheese. Cover that layer with lasagne and repeat the layers until dish is full or all the ingredients are used. Cover top with extra grated cheese, bake in preheated oven for 45 minutes or until lasagne is soft.

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