200g| 7oz crumbled feta cheeseor use cottage cheese (Healthy Extra)
1tspcornflour (cornstarch)diluted in 1 tbsp cold water
2tspmustard powderor Dijon mustard
freshly grated nutmeg(optional)
Salt and pepper to season
6-8lasagna sheets use oven-ready lasagna sheets
black pepperto season
Spray a large deep sided frying pan or casserole dish with low calorie cooking spray.
Add the onions, celery and carrots and cook over medium-low heat for 10 minutes, stirring occasionally. If your pan gets too dry and sticks add a little vegetable stock.
Stir in the minced garlic and cook for a couple of minutes.
Add the ground beef, breaking it up with the back of a wooden spoon.
Brown the mince for a few minutes then add the salt, sweetener, garlic granules, paprika and Italian herb mix.
Stir in the tomato paste, passata and chopped tomatoes. Add the Worcestershire sauce, stock, Parmesan rind and bay leaves.
Bring to a boil, lower the heat and simmer, partially covered, for 30 minutes, stirring occasionally.
Uncover the pan and cook for a further 10 minutes.
Check your sauce, it should be thick and rich with most of the liquid absorbed. If it’s still watery you can continue to cook for a little longer. It's important the sauce is as thick as possible.
Discard the cheese rind and bay leaves. Stir in plenty of fresh basil and check the seasoning – adjust to your taste if needed.
Melt the reduced-fat spread in a large saucepan until it is foaming. Whisk in the flour to make a paste (roux).
Add the milk, gradually, whisking constantly, until it is incorporated into the sauce.
Lower the heat and stir in the Quark cheese and feta (or cottage cheese).
Bring the sauce to a low simmer and add the diluted cornflour. Continue cooking for 3-4 minutes or until it thickens enough to coat the back of a spoon.
Stir in mustard, garlic powder and freshly grated nutmeg. Taste the sauce and season with salt and pepper.
Assemble the Lasagne
Preheat the oven to 180°C (350°F). Spritz an ovenproof dish measuring at least 30x19cm (10 cup capacity) with low calorie spray such as Fry Light.
Add a layer of meat sauce to cover the bottom of the dish and pack it down.
Top with a layer of the white sauce - not too much. Cover with the lasagna sheets, breaking them up if necessary.
Repeat the process adding another layer of meat sauce followed by white sauce.
Top with the final layer of lasagne sheets and remaining white sauce. Sprinkle with the grated Parmesan and shredded mozzarella.
Place the lasagna on a shallow baking tray (in case of spillages) and bake for 20 minutes or until the top is golden.
Let the lasagna rest and cool for 15 minutes then slice and serve with a green salad or steamed vegetables.
Tips for the best-ever lasagna
Make sure your meat sauce is thick and well seasoned.
The white sauce needs to be thick enough to coat the back of a spoon. I have added a little cornflour (cornstarch) to aid this.
Make sure you season the white sauce. Taste and add salt and pepper at the end. Feta cheese can be quite salty while cottage cheese is very bland so season accordingly.
Leave your lasagna to rest for at least 15 minutes or up to half an hour. This helps the lasagna firm up a little so that is easier to slice. As you will see I was a little too eager when filming the recipe video...
Slimming World /Weight Watchers pointsThis recipe uses some of your healthy extra allowance for milk and cheese. There’s also 1 tbsp light spread (1.5 syns), 2 tbsp flour (4 syns), 1 tsp cornflour (.5 syns) = 6 syns. This works out as .5 syns per slice if you slice into 12. There’s 9 SmartPoints per slice for those following Weight Watchers. –––––– Please note I am not affiliated in any way with Slimming World. Syn values are based on the Slimming World online calculator. –––––– Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.