This recipe is taken from the new Slimming World’s Best-Loved Extra Easy Recipes book, available in groups this week.
Ready in 1 hour 15 minutes
500g lean beef mince (5% fat or less)
1 red pepper, deseeded and cut into bite-sized chunks
1 courgette, cubed
1 onion, finely chopped
4 garlic cloves, crushed
400g can chopped tomatoes
2 tsp dried mixed herbs
Salt and freshly ground black pepper
500g fat free natural yogurt
2 eggs, lightly beaten
A pinch of nutmeg
Low calorie cooking spray
12 dried lasagne sheets
4 level tbsp freshly grated Parmesan cheese
*Syns need to be counted for this recipe
Place a large non-stick frying pan over a high heat. Add the beef, cook for a few minutes and drain off any fat in the pan.
Add the pepper, courgette, onion and garlic and stir-fry for 6-8 minutes. Add the tomatoes, passata and dried herbs, season to taste and turn the heat to medium.
Cook for 12-15 minutes, stirring often.
Meanwhile, mix the yogurt, eggs and nutmeg until smooth. Season to taste and set aside.
Preheat the oven to 200°C/Fan 180°C/Gas 6.
Spray a medium-sized ovenproof dish with low calorie cooking spray.
Spoon half of the mince mixture into the base, top with half of the lasagne sheets and cover with the remaining mince mixture.
Add a layer using up the remaining lasagne sheets and spread the yogurt mixture over the top.
Sprinkle over the cheese and bake for 25-30 minutes or until golden and the lasagne sheets are soft.
Serve hot with a mixed salad.
Top image: jeffreyw / wikicommons