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Monday, 20 July 2015


This recipe sounds a bit weird but I promise you, it works. The texture of the topping is good and the eggs stabilise the yoghurt so it won't curdle.

250g fat free natural yogurt
2 eggs
120g parmesan, grated
12 lasagne sheets
1 portion of lentil bolognese

Layer the lasagne sheets with your bolognese mixture.
Whisk the eggs into the yoghurt and pour over the top.
Evenly sprinkle the parmesan over the top.

Bake in a hot oven (180°C, fan 160°C) until golden all over. I took mine out before it was completely golden as I'm going to freeze it and cook from frozen on holiday.

Serves 4

1 x Healthy extra A and 1.5 syns per portion (use fry light in the lentil bolognese recipe for syn free option).

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