I recently asked my followers which foods they missed the most from their pre-weightloss days. I had about 100 replies in 30 minutes!
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I adore troubleshooting recipes for people-infact I feel a bit like a magician as I love making the seemingly impossible possible.
I've done so many of these now that I actually have a new category on the blog called
Janey's SOS!
One of the top requests was for lasagne.
Many people think they have to avoid foods like this when trying to lose or maintain weight....but with a few simple ingredient changes and some lateral thinking, most things are possible!
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Jill Groves, a friend of mine and
Slice-of-Slim follower said that all the low fat lasagnes she has tried tended to be dry...so I made it my mission to come up with the creamiest, most luscious version I could!
My recipe is for vegetarians and meat eaters alike-it's a simple conversion with only one extra propoint per serving for the meat variety.
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Lasagne is all about the preparation. You need an hour or so to make both the Bolognaise and bechamel sauces but then it's a simple assembly job. You could make the sauces a day or two in advance and keep them chilled or frozen before you make the finished dish.
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Some restaurant or shop-bought lasagnes can be as much as 18-20pp/750-800kcal per portion...
My Lasagne makes 8 generous portions at 7pp/approx.340kcal per portion for the vegetarian version or 8pp/approx.380kcal per portion for the meat version.
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YOU WILL NEED: (Serves 8)
A large oblong oven-proof dish
9 dried lasagne sheets
(no need to pre-cook)
Bolognaise sauce
(see below)
Bechamel sauce
(see below)
20g grated parmesan
(I buy these tiny bags
so I'm not tempted to use more)
2 Babybel light/or 2pp/80kcal of any reduced fat cheese of your choice.
(Usually around 30-40g depending on brand)
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Bolognaise sauce
(Vegetarian or lean ground beef version)
My recipe is the simplest you'll ever follow!
Click HERE for my detailed recipe
or follow the quick instructions below;
350g pack of Quorn mince (vegetarian)
OR
450g pack extra lean minced beef
1 jar (700g) thick passata
100g tomato puree
1 tin whole cherry tomatoes
1 mug water
2 cloves crushed garlic
2 teaspoons granular sweetener
2 teaspoons dried mixed Italian herbs
1 bay leaf
A few sprigs fresh basil
Black pepper
1 teaspoon cornflour
Pre-heat the oven to 190 degrees centigrade
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Put ALL of the above sauce ingredients into the pan excluding the cornflour.
Mix everything together thoroughly-break up the minced beef with a fork until everything is combined. So, at this stage, no heat has been applied, all the ingredients are cold.
Place the pan, uncovered, into a preheated oven (190 degrees centigrade).
Leave for
20-30 minutes for the Quorn version
or
40-50 minutes for the meat version.
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With a wooden spoon, stir thoroughly, mixing in the thickened, caramelized parts from the edges.
Cover the pan loosely with foil and cook for a further
10 minutes for the Quorn version
or
30 minutes for the meat version.
Add the cornflour, mixed with a little cold water. (This just takes away any watery residue).
You can serve it at this stage, but if you have the time, turn the oven off and allow to cool in the oven.
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Bechamel sauce
My Slice-of-Slim bechamel is very very simple to make!
I realised that this doesn't have to be stuffed full of cheese inside the lasagne, leaving a few propoints for some lovely tasty cheese just on top.
I achieve a thick,rich and glossy sauce by using lightest Philadelphia cream cheese. I also allow for lashings of sauce which is what prevents a dry lasagne.
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1 litre unsweetened soya/skimmed milk
8 tablespoons cornflour
200g lightest philadelphia
white pepper/black pepper to taste
garlic granules to taste
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Measure out the milk. While cold, add the cornflour. Stir well.
Cook on high in the microwave in 2-3 minute bursts, stirring in between until the mixture has come to the boil and thickened enough to coat the back of the spoon.
If you prefer, you can cook in a pan on the hob, stirring occasionally until thick.
Add the philadelphia and beat until it is thoroughly mixed in with no lumps. This is your beautiful, thick, glossy sauce. Season quite generously with pepper and garlic granules to give it a subtle flavour. Don't worry if it is a little bland.
Use straight away or cool and refrigerate until you need it.
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Now for the assembly!
There are so many ways to layer up a lasagne but this is the best way to keep it moist and saves on using too much pasta!
So...reading this photo from left to right...
Pop a little Bolognaise sauce just to cover the base of the dish.
*
Next add 3 sheets of lasagne.
*
Add 1/2 the remaining Bolognaise and around 1/3 of the bechamel sauce.
*
Next add 3 more sheets of lasagne.
*
Add the remaining Bolognaise sauce.
*
Next add the last 3 sheets of lasagne.
*
Add the remaining bechamel to form a generous, thick layer to cover everything well.
*
Scatter the grated parmesan and grate the Babybel in an even layer over the top.
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Bake for 40 minutes at 200C/400F/Gas6
until brown, bubbly and crispy on top.
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Cut into 8 equal servings.
Each serving should have an even distribution of sauces and 3 layers of pasta.
The tasty, crispy parmesan and creamy Babybel on the top is enough to trick your brain into thinking it's packed with cheese!
The tomatoey Bolognaise sauce is rich and pungent, contrasting with the luxurious, silky bechamel.
Serve simply with a fresh, green salad.
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Luscious Lasagne.
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TIP
Any remaining portions can be surrounded in foil in individual portions and kept in the fridge or freezer.
Make a loose lid out of foil. When you reheat, keep covered for 15-20 minutes then uncover for 5-10 minutes to crisp up.
Label with the propoints so you can grab from the fridge or freezer after a busy day!
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