As a BBC Food Fan I’m totally obsessed with the program Cook yourself thin.
What a mind shift experience it was the first time I’ve watched it, you could actually have your cake and eat it!
I thoroughly enjoy the hints and tips and the recipes are so easy and exciting.
This recipe of Skinny Lasagna made my day, I love pasta especially Lasagna but off course if you are on a constant diet you never ever have lasagna.
I’ve adapted it to my own liking, do give it a try you will be amazed that something so low in fat and carbs could taste this good.
The secret to this recipe is to replace half of the high carbohydrate lasagna layers with slices of gourgettes which taste absolutely divine and which by the way are well hidden under the white sauce and meat layers…great for fooling children to eat their veggies!
300 g Lean Mince meat
1 tsp Robertson barbeque spices
1 tsp Robertson Italian herbs spices
1 onion finely chopped
1 crushed glove of garlic
5 ml olive oil.
1 punnet button mushrooms sliced
1 – 2 carrots diced
1 small tin tomato paste
1 tbs brown sugar
Braise the onion in a little water in a pan until soft, when most of the water has evaporated add the olive oil and fry for a minute longer.
Lower the heat and add the mushrooms and Italian herbs spices. Add the mince meat and fry until cooked through. Add the crushed glove of garlic and the Barbeque spices. Add carrots and full the pan with just enough water to cover the meat and carrots, simmer until carrots are cooked trough. Add the tomato paste and the brown sugar and cook for a further 2 minutes.
White sauce layer
300ml Low fat milk
3 tbs Flour
1 tsp English mustard
Salt and pepper to taste
Mix cold milk with the flour and slowly heat, cook until thickened constantly stirring. Add English mustard and salt and pepper.
1 punnet of gourgettes, thinly sliced length ways.
1 tbs garlic and parsley butter
Fry Gourgettes in a non stick pan with a little spray and cook until golden in color. Do this in two batches.
After frying the gourgettes add everything back to the pan, add the butter and give it a quick fry again.
The gourgettes soak up all the lovely flavors of the butter and gives the lasagna a sensational taste.
4 sheets of lasagna.
60g Mature Cheddar Cheese (using mature cheese means using less cheese with the same amount of cheese flavor.
I’ve used Simonsberg 4 month mature Cheddar cheese for this recipe.
Spray your baking dish with spray and cook. layer gourgettes on the bottom followed by the white sauce, meat and lasagna sheet, repeat and top with 60g Matured Cheddar Cheese. Bake for +- 30 minutes.
For a complete supper meal serve with a simply salad on the side.
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