Weight Watchers Lasagne - 8pp

Total Pro-Points for 1 serving is 8 (Total Points for recipe is 48)

 

Serves 6

Ingredients:
1 onion, diced - 0pp

2 garlic clove, chopped - 0pp

Couple of sprays of Fry Light - 0pp

1 Aubergine (diced) - 0pp

400g tin chopped tomoatoes - 0pp

150ml beef stock - 0pp

90g Pancetta - 7pp

500g Extra Lean Beef Mince - 15pp

6 x Lasagne Sheets - 12pp

50g Parmesan - 5pp

2 tomatoes sliced - 0pp

30g low fat spread - 3pp

30g flour - 3pp

600ml kimmed milk - 3pp

 

Method:
Spray a large pan with frylight and fry the aubergine for 1-2 minutes until lightly golden. Remove from the pan.

Fry the pancetta in the same pan for 3-4 minutes. Set aside.

In the same pan again fry the onions for about 10 minute until soft. Add the mince and fry until browned.

Add the garlic, tinned tomato, pancetta and aubergine and bring to the boil. Add the stock and simmer for 30 minutes.  (I made this sauce in advance and kept it in the fridge until we needed it).

Put the spread, flour and milk into a saucepan and heat, whisking continuously until smooth and thickened.

Layer half of the meat on the bottom of a large oven-proof dish. Top with 3 lasagne sheets and half of the white sauce. Then the rest of the meat, remaining lasagne sheet and the rest of the white sauce. Top with the sliced tomatoes and parmesan. Bake for 45 minutes in over gas mark 4/180c/fan 160c.

Serve with salad.