Lighten Up Your Life with Lasagne
‘Comfort food’ – sounds like it should fatten you up during the mini-hibernation that is Winter time. But not so! Everyone loves (okay nearly everyone) the warm, creamy, cheesy goodness of a good, hearty Italian lasagne. BUT, with all that creamy sauce and pasta, it’s not exactly the kindest on your cholesterol.
HOWEVER, there is a lighter way!
Decadent need not be only for treat time, as we lighten up your fave lasagne by substituting the pasta for courgette and meat for Quorn. All the taste with a fraction of the fat! I should get paid as much as Mo Farah for this blatant advertising!
By substituting pasta ribbons for sliced courgette, you are reducing the calories and carbs, as well as making this dish TWO of your five a day! The Quorn makes it ideal for meat-free-Monday, though you could use lean mince beef if you really needed a meaty fix. If you aren’t a fan of the texture of Quorn, you could use cubed mushrooms instead.
If you are really daring, make your own Béchamel sauce. (Or you could just cheat and use one from a jar!) Any leftovers you crazy fools? Invite Garfield round or leave to cool and freeze for the week ahead!
You Will Need:
Half x 1 jar Béchamel Sauce
1 x 500g jar of passata or 1x 400g tin chopped tomatoes
300g Quorn mince
6 courgettes, thinly sliced
2 tbsp olice oil
1 tsp garlic powder
Salt and pepper to taste
Grated cheese to top (optional)
Chop the carrots and onions and gently fry them in a little of the oil for a few minutes. Cook the Quorn according to packet instructions.
Add the passata or chopped tomato (depending on whether you like it chunky or not) and bring to the boil. If there is not enough sauce to cover the Quorn, add some vegetable stock. Allow to simmer. Make sure it’s not too watery though!
Brush the thinly sliced courgettes with the rest of the oil and grill for 2 minutes on each side until soft and slightly charred.
Layer courgette strips onto the bottom of a lasagne dish or baking tray and cover with some of the Quorn mixture. Repeat this process two more times.
If there is any sauce left, pour that on top, if not, go ahead and top with the Béchamel sauce and grated cheese (if you like).
Bake for approximately 20 minutes or until cooked through and bubbling on top.
Serve and enjoy!
by Gemma Clark