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Syn-free lasagna

A light yet incredibly tasty recipe

500g lean minced beef (5% fat max)

1 carrot, diced

1 courgette, diced

1 onion, chopped

1 celery stalk, diced

3 garlic cloves, crushed

1 can chopped tomatoes

400ml passata

2 tsp mixed herbs

500g fat-free natural yoghurt

2 eggs, beaten

¼ tsp nutmeg

9/12 lasagna sheets

200g reduced-fat cheddar

In a large saucepan placed over medium to high heat, spray some Frylight. Add all the vegetables and cook for a couple of minutes, then add the meat and cook until there is no pink bit left. 
Add the chopped tomatoes, passata, mixed herbs, salt and pepper. Bring to a simmer and cook over low heat for about 30 minutes. 
Meanwhile, make the white sauce. Mix together the eggs, yoghurt, nutmeg, salt and pepper. 
Heat your oven to 180°C.
Place a thin layer of tomato sauce at the bottom of a large rectangular dish. Place a layer of lasagna, cover with tomato sauce, then add some white sauce. Repeat twice, until all the ingredients are used up, finishing with the white sauce. Top with reduced-fat cheddar and bake for about 30 minutes. Let sit for about 5 to 10 minutes before slicing into six portions. 
Serve with a side of salad. 

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