Healthy eating can be delicious too you know! To prove it, we’ve paired up with our pals at Weight Watchers for a series of delicious recipes that you can enjoy, without fearing the effects on your waistline. Next up, a tasty Spinach and Tomato Lasagne.
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7 ProPoints per serving
39 ProPoints per recipe
25 minutes to prepare, 1 hour 10 minutes to cook
Serves 6
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TIP: Make ahead- You can reheat uneaten portions the next day or freeze in freezerproof containers for up to 1 month. Reheat until piping hot. You can also assemble and freeze unbaked for up to 3 months. Defrost thoroughly before baking for 40 minutes in a preheated oven, or until the pasta is cooked through and the topping is golden brown.
Ingredients
Calorie controlled cooking spray
1 large onion, chopped finely
3 garlic cloves, crushed
2 courgettes, chopped finely
2 carrots, chopped finely
2 celery sticks, chopped finely
2 tbsp fresh oregano, chopped finely
1 tsp sugar
2 x 400g can chopped tomatoes
200ml (7 fl oz) white or red wine
250g bag spinach, reserving a handful for the topping
400g can green lentils in water, drained
105g (3 ¾ oz) lasagne sheets (6 sheets)
125g (4 ½ oz) cherry tomatoes, halved
75g (2 ¾ oz) Parmesan or similar vegetarian hard cheese, grated finely
For the white sauce:
600ml (1 pint) skimmed milk
25g (1 oz) cornflour
Pinch of nutmeg
Method
- Heat the oven to Gas Mark 5/ 190⁰C/fan 170⁰C. Mist a large saucepan with cooking spray and add the onion, garlic, courgette, carrot, celery and oregano. Cook for 5-10 minutes over a medium heat until quite soft. Add the sugar, tomatoes and wine and simmer for 15 minutes. Stir in the spinach and lentils and cook for a few minutes until wilted. The sauce should be quite thick without too much visible liquid.
- For the white sauce, mix the milk and cornflour in a saucepan, stirring until smooth, then gently bring to the boil and simmer for 3 minutes until thick. Season with salt, pepper and nutmeg to taste. Spoon half the tomato sauce into a 2.5litre (4 ½ pint) ovenproof dish, space 3 lasagne sheets around the dish, add the rest of the tomato sauce and half the white sauce, then the remaining 3 lasagne sheets. Pour over the rest of the white sauce, then scatter over the reserved spinach leaves and cherry tomatoes and finish with the parmesan. Bake for 40 minutes, or until the pasta is cooked through.
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