Food: Filling and Healthy Lasagne

I love lasagne, and for me it's definitely one of those meals that 'no one makes better than my dad.' However, my dad also puts in a lot of things that are very point heavy, so I set myself the task to make a Filling and Healthy lasagne that was just as tasty.

And do you know what? I think I have.

In the words of mommy biscuit 'This is one of your best meals to date." High praise indeed.

"Filling and Healthy Lasange" servings="6" time="2hours+" difficulty="easy"

Ingredients:

1 large onion, finely chopped

2-4 garlic cloves, crushed

6 bacon medallions, cut into strips

500g extra lean minced beef

1tbsp of tomato ketchup

800g of chopped tomatoes

1tbsp of Lea & Perins

1/2 tsp of mixed dried herbs

500g of fat free yogurt

1 egg

1 tsp of nutmeg

Wholewheat lasange sheets

80-120g of 50% cheese, grated (depends on how many you're serving/how many points you want to use)

Method

1) Fry the onions, garlic and bacon in a pan using fry light until the onions are pale in colour and the bacon is cooked.

2) Add the beef and season with salt and pepper.

3) Once the beef is cooked add the ketchup, tomatoes, Lea and Perins and herbs. Bring to the boil and leave to simmer for an hour (or longer. The longer it simmers the more flavoursome it tastes.)

4) In a bowl mix together the yogurt, egg and nutmeg.

5) Layer a small amount of mince so it just covers the base of your dish, then cover with some of the yogurt mixture (again it should just be a thin layer). Then cover with lasagne sheets.

6) Repeat the process until you've run out of ragu. The top layer should be the final ragu and yogurt, don't finish with lasagne sheets as it will burn when cooking. Then sprinkle over your cheese.

7) Pop it into a pre-heated oven on around 200 and cook for around 30mins or until the cheese is brown and bubbling on top.

8) Cut and serve.

Notes:

I used the yogurt mixture from a slimming world recipe (I was just going to use yogurt, but glad I followed this) the rest however is from my own brain.

It's one pro point per portion depending on how much cheese you use.