Free-form individual lasagnes

Instructions

1 Preheat oven to 180°C. Brown mince in a non-stick pan without added fat. Add onion and garlic. Cook until softened.

2 Add mushrooms and cook for a few more minutes. Stir in pesto, wine, purée and sugar. Bring to the boil. Reduce heat and simmer for 20 minutes.

3 Meanwhile, plunge lasagne sheets in boiling water to soften. Remove. Cool slightly. Cut each sheet in half. Mix cottage cheese with parmesan.

4 Lightly grease an ovenproof dish. Place half a sheet of lasagne down. Top with some mince. Add another piece of lasagne then more mince. Add a final piece of lasagne. Repeat with the remaining lasagne and mince for 4 individual lasagnes.

5 Spread cottage cheese over top of lasagnes. Bake for 15 minutes until heated through. Garnish with fresh basil. Season to taste with black pepper and serve with a green salad.

Old favourite: Lasagne (per serve)

Ingredients: beef mince, cheese, pasta, tomato sauce
Total energy 2400kJ
Total fat 31g (15g saturated fat)

New favourite: Free-form individual lasagnes (per serve)

Total energy 2050kJ
Total fat 14g (7g saturated fat)

Why it's better

• Cheaper – save $1.00
• Great for entertaining
• Less sodium
• Reduced-fat dairy for less total and saturated fat
• Takes less time – save 20 minutes