½packet Oxtail Soup Powderuse Beef if Oxtail is unavailable
½cupWaterboiling
1tDried Italian Herbs
1tPaprika
½tSalt
250gSpinach Lasagna Sheets8 oz
3TBCornflour
½packet Mushroom Soup Powder
2cupsFat-Free Milk
PinchCayenne Pepper
⅓cupCheddarlow-fat, grated
Instructions
Pre-heat oven to 180 deg C (350 deg F) NB: (you can switch on the oven in step 6) – spray a large oven dish with cooking oil
Cook the Ground Beef in a non-stick pan until browned – add the Onion, Garlic and Carrots to the meat – stir-fry 5 minutes
Mix together the Chicken Stock, Tomato Puree, Oxtail Soup, Boiling Water, Herbs, Paprika and Salt – add to the meat mixture – cover and simmer 30 minutes
Start making the sauce a few minutes before the meat has done cooking – Mix the Cornflour and the Mushroom Powder with 1/2 cup of the Milk – place the remaining Milk in a medium saucepan over medium heat – stir in the Cornflour mixture and add the Cayenne Pepper – simmer and stir until a thick sauce has formed (takes only about 1 – 2 minutes) – remove from heat
Scoop a thin layer of the Meat mixture onto the bottom of the prepared oven dish – arrange a layer of Lasagna sheets over the Meat followed by half the remaining Meat – top with half the Sauce and repeat the layers from the Lasagna sheets once more
End with sprinkling the Cheddar over the last layer of Sauce – leave to stand 30 minutes (this is to soften the Lasagna sheets, so that you do not have to cook them in advance)
Bake 20 minutes or until the Cheese has melted and the dish is heated through
Notes
Serve with side salads or vegetables and dinner rolls
adapted from : Gesonde Gesinskos cook book
Nutrition Facts
Lightened-Up Lasagna
Amount per Serving
Calories
356
% Daily Value*
Fat
14
g
22
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
7
g
Cholesterol
89
mg
30
%
Sodium
622
mg
27
%
Carbohydrates
20
g
7
%
Fiber
2
g
8
%
Sugar
9
g
10
%
Protein
32
g
64
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.