My other half wants me to make lasagna but want to make it from slimming wondred if there is recepie for it.

I think I've got a recipe for lasagne in one of my SS books, I'll have a look for you if you like. x

Yes please I have heaps of the books but can't seem to find it. That wld be great thanks x

Back again Nicola. By the way I noticed we both have the same tickers, must have great taste eh?
Well, I've had a look through my books and in the "Seasons" book, there is a recipe for "open ravioli with ragu", which is a low-fat alternative to lasagne. It says it is also quicker and easier to make I can give you that if you like? x

I don't make it often but in the past I have made it using par-boiled pasta sheets, layered with bolognese sauce and topped with low fat creme fraiche instead of white sauce.

Lol I know great minds think a like!!!! Yeh that wld be good not sure I have that book I have so many I lose track!

Ever tried the "baked bean" lasagne in the PEP book??? YUMMY!! x

I will give u a laugh I did but not a good cook and guess what the pasta sheets were still hard it turned out a right mess and have never tried again so think I will give it ago again aswell!!!

Well here goes, it might take me a bit of time to type, but I'll do my best,

You will need :-

1 small onion, chopped
2 garlic cloves, crushed
1 carrot diced
1 stick of celery, chopped, (although I would probably omit this as I don't like celery!)
spray oil
200g/7oz of minced beef, (max. 5% fat)
1 tablespoon tomato paste
90 ml/3fl oz red wine
115 ml/4 fl oz skimmed milk
1 x 200g/70z can chopped tomatoes
1 bay leaf
few sprigs of thyme
salt and ground black pepper
4 lasagne sheets
1 sprig fresh rosemary, chopped.

How to do it :-

1. Sweat the chopped onion, garlic, carrot and celery in a large saucepan which has been sprayed with oil for about 5 minutes, until softened. Add the minced beef and cook, stirring, until browned all over.
2. Stir in the tomato paste, red wine and milk and then bring to the boil. Reduce the heat and add the tomatoes, herbs and seasoning. Simmer gently for about 1 hour until the sauce has reduced and thickened. Check the seasoning.
3.Cook the lasagne sheets in a large pan of boiling salted water, according to the packet instructions, until tender. Drain well.
4. Place a sheet of lasagne on each serving plate. Spoon the sauce over the top and cover with the remaining sheets of lasagne. Sprinkle with fresh chopped rosemary and serve at once with a green salad.

ENJOY !!

Well, that sounds so good I might try it myself sometime.

Luv, Catrina. xxx

Hi Nicola, have typed out the recipe for you. Its on the previous message I sent you. xxx

Thanks very much Catrina what book was it in again? Does it say how much checks it is? Thanks again I appericate it'd

Hi Nicola, thats ok. It was in the "Seasons" book and its only 13 checks per serving !! It serves 2 also. Perfect for you both. xx

Thanks x

Your welcome, glad I could be of assistance to you! Take care. Catrina. x

Thanks Catrina, I've been searching for a lo-check lasagne recipe for ages

Did you try the baked bean lasagne again?? I had it on friday - love it!!! x