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Citrus fruit will be one of the best things that you could have for your desserts, instead of having a piece of cake or ice cream. Citrus fruits in addition present you with vitamin C, as well as other vitamins and also minerals that can certainly help keep you healthy. One desert that I have always loved is orange pieces combined together with shredded coconut and mixed together with a light honey dressing.
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We hope you got benefit from reading it, now let's go back to lower cal lasagne recipe. To cook lower cal lasagne you only need 25 ingredients and 7 steps. Here is how you do that.
The ingredients needed to prepare Lower Cal Lasagne:
- Take of For the meat sauce:.
- Provide 125 g of 5% lean beef mince,.
- Provide 120 ml of tomato passata,.
- Take 1/2 tbsp of tomato pureé paste,.
- Provide 1/2 of onion, chopped finely,.
- Provide 40 ml of unsweetened almond milk,.
- Prepare 1 clove of garlic, crushed,.
- You need 1 tsp of Italian dried herbs,.
- You need of OR 1/2 dried basil and 1/2 tsp dried oregano,.
- You need 1/2 tbsp of granulated Stevia sweetener,.
- Use of Salt and pepper to season.
- Take of For the white sauce:.
- Take 1 of heaped tbsp plain flour,.
- Get 1/2 tbsp of unsalted butter,.
- Provide of Around 200ml unsweetened almond milk,.
- Prepare of Around 50ml milk,.
- Provide 20 g of 50% reduced fat cheddar,.
- You need of Grated nutmeg to taste,.
- Take of Salt and pepper to season.
- Get of Other:.
- Prepare 25 g of 50% reduced fat cheddar,.
- You need 6 of lasagne sheets (dried),.
- Take A few of fresh basil leaves (optional),.
- Prepare of Salt and pepper to season.
- You need of Spray cooking oil.
Instructions to make Lower Cal Lasagne:
- Heat a large pan over a medium heat. Add some oil then once warm add in the onions. Cook for a few minutes until they begin to soften. Season with salt and pepper and add the garlic plus the beef mince. Gently brown off the mince..
- Add in the dried Italian herbs, tomato paste, passata and Stevia sweetener. Stir and bring to a simmer. Cook for around 8-10 minutes then turn the heat off. Add the 40ml almond milk and stir until the sauce lightens a little in colour. Set aside..
- Make the white sauce in a medium saucepan over a medium heat by first adding the butter until it melts. Then add the flour and stir until it forms a clump. Add in the milk and half the almond milk. Whisk continuously over the heat until the flour dissolves down. Add in the remaining milk and keep whisking. Do this until no lumps remain and the sauce thickens. Season well with salt and pepper. Turn the heat down to low. Grate in some nutmeg (don't add to much, as it's a strong spice)..
- Add in the 20g cheddar and stir through the sauce. Remove from the heat and set aside. Preheat the oven to 180 (fan)..
- Now to prep the lasagne. Take a small high sided oven proof dish and spoon in around 1/3rd of the meat sauce. Next layer over two sheets of pasta. Then layer over just under half the white sauce. Layer over another two sheets of dried pasta..
- Next add the remaining 2/3rds of the meat sauce spreading it evenly and right up to the sides of the dish neatly. Layer over the final two sheets of pasta, followed by a layer of the remaining white sauce. Completely cover the top up to all sides. Sprinkle over the remaining grated cheddar cheese. Season with salt and pepper. Cover with foil and bake in the oven for 30 minutes..
- For the final 15-20 minutes of baking remove the foil from the top. Bake until the top is bubbly and golden. Garnish with a few fresh basil leaves (optional). Enjoy!.
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