Pasta Free Lasagna
Everyone's favourite Italian fare is now yours to savour without bombarding your body with more carbs than it can handle. Buon appetito! By Laura T
Ingredients
- 850g lean minced beef
- 1 diced onion
- ½ diced bell pepper
- 350g tub low fat ricotta cheese
- 4 egg whites
- 8 oz tomato sauce
- ½ small can tomato paste
- ½ cup dry red wine
- 2 tbsp Italian seasoning
- ½ tsp fennel, ½ tsp parsley
- 8 sliced mushrooms
- 2 zucchinis sliced lengthways
- 400g spinach
- 1 or 2 cloves crushed garlic
- salt/pepper
- 1 cup parmesan or low fat cheese of choice
- Optional 50g Perfect Protein
Method
- Preheat oven to 165°C.
- Brown the mince in a little olive oil. Add the onions, peppers, garlic and sauté until onions are transparent. Add the tomato sauce, paste, wine and seasoning and mix well.
- Beat together the whites, ricotta cheese, protein and parsley. Add salt and pepper.
- Lightly spray a 9 x 13 baking dish with oil. Spread ½ of the meat mixture on the bottom of the pan. Top with zucchini slices. Spread with all the ricotta mixture, and top with spinach then mushroom slices. Sprinkle with ½ cup cheese. Top with remaining meat mixture, and remaining cheese to top it off.
- Bake 35 to 45 minutes.
Serves
8 people
