Reduced-fat lasagna

Ingredients for 4 servings:

• 1 zucchini
• 250 g mushrooms
• 1 onion(s)
• 1 clove(s) garlic
• some mineral water
• 2 packs of tomatoes, pureed, approx. 1 kg
• 400 g lean minced meat
• 12 lasagna sheets
• 200 g cream cheese, 0.2% fat
• some milk, 0.3% fat
• 100 g grated cheese, reduced fat
• e.g. salt and pepper
• e.g. paprika powder
• e.g. oregano

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

also available as a vegetarian option

Wash and trim the zucchini and mushrooms and slice them. You can also quarter the zucchini slices so the pieces aren’t quite as large. Dice the onion, finely chop the garlic clove, and fry them in a pan with a little mineral water until translucent. Then add the zucchini pieces and mushroom slices, adding a little more mineral water if needed, and let it simmer. Separately, brown the minced meat in a large pot without fat. Then add the contents of the pan to the pot and add the tomato puree. Let everything simmer for a while and season to taste. Mix the cream cheese with a little milk—I used about 100 ml—until a slightly runny cream forms. Now take a rectangular baking dish and layer the ingredients in the following order: minced meat and vegetable sauce, cream cheese spread, and lasagna sheets. It’s important that you start with the minced meat and vegetable sauce and place it last. Then sprinkle the grated cheese and a little oregano over the top and place the casserole dish in a preheated oven at 180°C for a total of 20-25 minutes. For the vegetarian version, omit the minced meat and use two zucchini and 500 grams of mushrooms.