SKINNY FAVOURITES

LASAGNE
                                                                                          ***9.2g fat per portion rather than 14g***

Ever fancied a little bit of your favourite foods but your super focused on your latest diet and don't think you can have them? I used to do that all the time until I decided that firstly the whole idea of dieting isn't sustainable for me and secondly, why not create low calorie versions of them so I can have the best of both worlds?

Now I'm not knocking diets or saying they don't have their place, just that they don't work for me. I am stubborn, fact. Those of you that know me are nodding vigorously I'm sure... anyway, due to the levels of stubborn running through my veins, telling me I can't eat something makes me run out and binge on said food. I am all about trying to maintain a healthy lifestyle and having 'treats' in moderation. If it's not in the house I can't eat it.


That's not to say I don't crave particular foods. Cravings and diets can work hand in hand. Take lasagne for example, right up there in my top five list of foods but can definitely be super calorific. A lasagne is basically a dish with layers of pasta sheets alternated with sauces so there is nothing to say it HAS to be all things sinful right? With that in mind I came up with a skinny version that goes down a treat!

Plus, if the lasagne has lower calories and fat you can always squeeze a cheeky glass of wine along side it... WINNING
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INGREDIENTS - serves 6
500g chicken mince
400g passata or chopped tomatoes
9 lasagne sheets
1 red onion
100g exotic mushrooms (I used shitake)
1 pepper
2 cloves garlic
2 bay leaves 
1 tbsp oregano
1 tbsp olive oil
1/2 tsp dried chilli flakes
Salt and pepper to season

FOR THE WHITE SAUCE
25g butter
25g plain flour
45g strong cheese (I used a smoked applewood)
600ml skimmed milk                                      
Pepper to season                                                       

METHOD
1. Preheat the oven to 180oc
2. Dice the red onion, chilli and garlic and heat gently in a pan with the olive oil until soft
3. Dice the pepper and slice the mushrooms before adding to the onions and cook down for a few minutes
4. Add the mince and cook until coloured on the outside before adding the passata and bay leaves. Leave to simmer for 15 minutes
5. In another pan, heat the butter until fully melted then add the flour
6. Stir the mixture allowing the flour mixture to form a ball then add a quarter of the milk
7. Stir until the mixture combines and becomes smooth then add another quarter of the milk
8. Repeat step 7 until all the milk has gone then bring the sauce to the boil so the flour can cook out
9. Take the sauce of the heat and grate in the cheese before stirring thoroughly
10. Layer the meat sauce into the bottom of an oven proof dish and layer with the lasagne sheets and repeat until all the sauce has gone
11. Pour over the white sauce until everything is fully covered
12. Bake uncovered for 45 minutes

Enjoy : ) x


***compared to using 5% fat beef mince and full fat milk

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