It’s been a while since I last updated you all with a recipe. But today you’re in luck, because I have two. The first is a low-fat – easy to make – aubergine and courgette lasagne. The recipe uses my favourite meat alternative –Quorn Mince. This aubergine and courgette lasagne was delicious and I know I always say that. But it’s true. I wasn’t expecting much from it because courgettes are naturally watery and aubergine also gives out a lot of water too, so I was expecting it to be a watery lasagne with barely any flavour. But it wasn’t. By some freak miracle this turned out to be the best lasagne I have ever made: the vegetables were cooked to perfection, they weren’t soggy and still had some bite to them. Overall, I was happy and that is why I am sharing it with you all.
Servings – 6
- 500g Fat Free Cottage Cheese
- 2 Tbsp Cornflour
- Blend on high speed in a food processor until the cottage cheese is less chunky and resembles more of a sauce. Add milk if need be.
- 300g Bag of Quorn Mince
- 400g Aubergine
- 300g Courgette
- 60g White Onion
- 300g Tomato & Herb Pasatta
- 120g Lasagne Sheets
- 1 Large Garlic Clove
- 1 Tsp Basil
- 1 Tsp Italian Seasoning
- 1/2 Tsp Chilli Powder
- 60g Low-Fat Cheese
- ½ tbsp Olive Oil
- Pre-heat a fan oven to 200°c and slice, peel and chop your vegetables. It doesn’t matter whether you cut them length ways or width ways, just make sure the aubergine is cut thinly.
- Place the aubergine on greaseproof paper, spray with low fat spray and pop them into the oven for 15 minutes on 185°c
- Heat a frying pan with the olive oil on a medium heat, add in the chopped garlic and diced white onion, and leave to soften.
- When the onion starts to soften, you can now add in the Quorn mince and mushrooms, and cook for 5 minutes before adding the pasatta, Italian seasoning, chilli powder, basil, salt and pepper to the pan.
- Leave to simmer on a low heat until the sauce starts to thicken.
Now layer your lasagne.
- Thin layer of sauce, lasagne sheets, sauce, aubergine, courgette, cheese sauce, lasagne sheets and continue until you have no more ingredients left.
Now cover the lasagne with aluminium foil and place in to the oven for 25 minutes; remove the foil add the grated cheese and cook for a further 15 Minutes.
- You could serve the lasagne with a fresh salad and garlic bread – which you could also make yourself.
- 1 Baguette
- 1 Garlic Clove
- 20g Salted Grass-Fed Butter
- Combine butter, finely chopped garlic and chives in a bowl.
- Slice the baguette and spread both inner sides of the baguette with the garlic butter and bake for 10 minutes – you could even add more cheese.
1 Serving of Lasagne Calories: 233 | Macros: 23C | 5F | 21P | 6Fi
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