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Alright, don’t linger, let’s practice this lasagne lite menu with 17 elements which are surely easy to obtain, and we have to process them at the very least through 4 methods. You should commit a while on this, so the resulting food could be perfect.

Composition of Lasagne Lite:

1. Take 500 g - ground beef low fat (<5%) / 17½ oz .
2. Prepare 200 g - pasta dried sheets / 7 oz .
3. Take 250 g onion (diced) / 9 oz .
4. Take 100 g for carrot (diced) / 3½ oz .
5. Make ready 100 g for celery (diced) / 3½ oz .
6. Make ready 200 g for mushroom (diced) / 7 oz .
7. Get 2 cloves garlic (finely chopped)
8. Prepare 400 g tomatoes chopped Italian / 14 oz . tins
9. Get 1 of beef stock cube
10. Make ready 2 tablespoons tomato purée
11. Provide 75 g cheddar cheese low fat (grated) / 2½ oz .
12. Get 2 teaspoons dried Italian herbs
13. You need 250 g for cauliflower florets / 9 oz .
14. Require 250 g ricotta cheese / 9 oz .
15. Provide 2 eggs large
16. Get of “ Spray2Cook ” ( a word used
17. You need describe any low - cal . non - stick cook ’ s oil spray )

Lasagne Lite making:

1. Put the cauliflower in a pan of boiling water until soft. Drain and transfer to a food processor. Process the cauliflower until it is a creamy consistency then add in the eggs and ricotta and continue to process to combine to produce a white sauce.
2. Pre-heat an oven (200oC / 400oF / Gas Mark 6).
3. Microwave the onion, carrot and celery for 6 minutes. Put a large fry pan on a medium to high heat. Spray with Spray2Cook and when warm add the garlic then add the ground beef to fry off until the beef is browned all over. Add the microwaved vegetables and mushroom. Add the tomatoes, tomato purée, stock cube and herb. Bring to boil and then turn down to a simmer for 12 minutes.
4. Spray a deep ovenproof dish with Spray2Cook and spread half the beef and vegetable mix over the base. Place a layer on pasta sheets over the mix the spread over half the white sauce. Repeat this three-layer operation. Sprinkle with the grated cheese. Put the dish in the oven for 30 minutes. Serve immediately

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