There is nothing better than an oozing, bubbling lasagne but the white sauce that it is usually loaded with is usually enough to send us way over our daily allowance. Using a lower point white sauce (such as my homemade recipe below or my alternative jarred suggestion) can bring the points down significantly.
Too add to the points saving, rather than use pasta, I use butternut squash sheets as they are 0sp and absorb the bolognaise sauce a treat. If you don’t fancy using BNS lasagne sheets, switch for slices of griddled aubergine (which are also 0sp) or normal lasagne sheets (but be careful to add the extra points if you use pasta – it works out at 2sp per pasta sheet).
I’ve used a homemade white sauce here and there isn’t loads of it as I only top my lasagne with it. I’ve tried layering it through and I don’t think it makes much difference taste wise and the beefy sauce seeps into the BNS anyway. If you would like to layer it all the way through as per a traditional lasagne, try diluting the sauce with a little more water. Alternativly, you can use 235ml of Dolmio’s White Lighter Lasagne Sauce for the same amount of points (I get it in Tesco) and again dilute a little if you need to. I’ve used both and both are equally as tasty.
Serves 4 = 9sp per person (Flex)
For the bolognaise sauce
500g Extra Lean Mince (5%)
2 onions, finely chopped
2 garlic cloves, finely chopped
2 x pepper, deseeded and finely diced
2 x carrots, peeled and finely diced chopped
1 chilli, deseeded and chopped (optional)
1 box of mushrooms chopped
1 beef stock cube
Dash of Tobasco sauce
½ tablespoon each of balsamic vinegar and Worcestershire sauce
1 x 400g tin of chopped tomatoes
100ml passata (to loosen the sauce a little)
Half a tablespoon of dried oregano and basil
2 heaped teaspoons of beef gravy granules
1 tablespoon of tomato puree
Grating of nutmeg
Sprinkle of sugar
A few bay leaves
For the white sauce (alternatively you can use 235g Dolmio Lasagne White Sauce Light (1/2 the large jar) which is great for quickness)
10g lighter butter
20g plain flour
250ml semi skimmed milk
Grating of nutmeg
For the rest of the Lasagne
2 x 400g packs of butternut squash lasagne sheets
Grating of nutmeg
80g lighter mature cheddar, grated
30g parmesan, finely grated
Mixed salad drizzled in balsamic vinegar
Preheat the oven to 180c.
Pop your mince in large pan and begin to brown. Make up your stock (I used 1 stock cube and 1 tomato tin of water) and put a little in with the mince to stop it sticking to the pan. When half browned, add the onion, carrot and garlic and once they are nice and soft add the pepper, mushrooms and chilli. Then add your chopped tomatoes and most of your stock so it covers the mince. Add the rest of your ingredients and give a good stir and leave to simmer for 25-30 minutes to thicken and reduce. Remove the bay leaves before adding to the lasagne dish.
Whilst the sauce is bubbling, take a small sauce pan, add the butter and melt on a low heat. Add the flour gradually until its combined with the butter and then gradually start to add the semi skimmed milk. I used a whisk as I was adding to make sure there were no lumps in the sauce. Add until all of the milk is incorporated and whisk until thickened into a custard like consistency. Remove from the heat and finish with a grating of nutmeg.
Next take a large rectangular lasagne dish (or 4 small individual lasagne dishes) and spray with low calorie cooking spray.
Prepare the other lasagne ingredients ready for assembly and take the bolognaise sauce off the heat.
Pop a layer of the bolognaise sauce on the bottom and cover with a single layer of the BNS sheets. Repeat until you reach 2cm from the top of the dish. Cover the last layer of butternut squash with the white sauce, sprinkle over the cheese and parmesan and finish with a grating of nutmeg.
Pop in the oven for 40-45 minutes (until the butternut squash is cooked through and the top is bubbling and cheesy).
Remove from the oven and let cool and set a little while you prepare a side salad.
Serve and enjoy!