SLIMMING WORLD/WEIGHT WATCHERS YUMMY BEEF LASAGNE

yield: 4

prep time: 15 MINUTES

cook time: 1 HOUR 15 MINUTES

total time: 1 HOUR 30 MINUTES

• Extra Easy – 1 HEa and 0.5 syns per serving
• WW Smart Points – 11 per serving (sub the sweet potato for slices of butternut squash)

*suitable for freezing

NUTRITION INFORMATION:

 YIELD: 1

SERVING SIZE: 1 serving
Amount Per Serving:

CALORIES: 583

TOTAL FAT: 14.4g

SATURATED FAT: 7g

CHOLESTEROL: 87mg

SODIUM: 810mg

CARBOHYDRATES: 50g

FIBER: 7.4g

SUGAR: 18.8g

PROTEIN: 42.4g

INGREDIENTS

• 400g/14oz of extra lean beef mince (or swap for lentils or a meat subtitute)
• 1 large sweet onion, chopped
• 4 cloves of garlic, crushed
• 1 carrot, chopped
• 4 mushrooms chopped
• 600g/21oz tin of chopped plum tomatoes or passata
• 600g sweet potato, peeled and sliced into rounds
• pinch of fresh herbs (thyme, oregano, sage, rosemary)
• pinch cinnamon
• pinch chilli powder
• 2 tsp of paprika
• 1 cup (240ml) of beef or vegetable stock
• 1 tbs of balsamic or red wine vinegar
• 1 tbs of tomato paste (puree)
• cooking oil spray
• 100g/3.5oz of mozzarella cheese, grated or torn into pieces – 2 HEa’s
• 15g/0.5oz of parmesan cheese, grated – 1/2 HEa
• approx 6 sheets of oven ready lasagne sheets (can use gluten free) – may need more or less depending on size of your dish
• salt and black pepper

FOR THE CHEESE SAUCE

• • 1.25 tablespoons of cornstarch – 2 syns
  • 300ml of 1% milk – 1 HEa
  • 15g/0.5oz of parmesan cheese, grated – 1/2 HEa
  • salt and black pepper for seasoning

INSTRUCTIONS

• 1. Preheat oven to 200c or 400f
  2. Spray a frying pan with some cooking oil spray and cook the onions, garlic, carrot and herbs and fry for a further few minutes, making sure it is all mixed together.
  3. Add the beef mince and cook till browned.
  4. Add the mushrooms, tomatoes, tomato paste, stock and the balsamic vinegar. Bring to a boil, then reduce to low, cover and simmer for approx 30 mins
  5. Peel and slice the sweet potato, sprinkle with some paprika, chilli powder and spray oil and bake in the oven until tender.(approx 30 mins)
  6. When the sweet potato is almost done, you can make the cheese sauce.
  7. Add the milk and cornstarch to a small saucepan over a medium high, constantly stirring until it comes to a boil and thickens. Add the 15g of parmesan cheese and continue to stir until cheese is melted into sauce, season with salt and black pepper.
  8. Using a square lasagne dish. Add half the meat mixture and then 3 lasagne sheets, then layer with the sweet potato slices. Repeat with another layer of meat sauce and then again top with 3 lasagne sheets.
  9. Pour over the top the cheese sauce and sprinkle with the 100g of mozzarella and 15g of parmesan.
  10. Turn oven up to 200c or 400f and bake for approx 30 mins, until cheese has melted and is golden.
  11. Sprinkle with chopped parsley.
  12. Serve with your choice of sides.