A true classic, but with reduced calories and salt, plus a smaller portion size. Removing half the meat protein and adding cooked lentils is a great trick and really works well. A good tip here is to use a smaller but deeper baking dish, so you will end up with a deeper end result. This lasagne can be made in advance and frozen, then defrosted and cooked at a later time. If you take that route, make the meat sauce slightly wetter to allow for absorption by the raw pasta sheets.
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