Mexican Beef Lasagne

Freeze any leftovers for another night.

If you like a bit of spice then add some chilli to the meat mixture or drizzle some sweet chilli sauce over.

This recipe is low sugar, low saturated fat, high protein.

Ingredients

• 1 tbsp. olive oil
• 1 can red kidney beans, drained and rinsed
• 500g beef mince
• ½ packet taco or fajita mix
• 1 can diced or crushed tomatoes
• Sprinkle oregano
• 3 fresh lasagne sheets (150g)
• 1 onion, diced
• 3 cloves garlic, crushed
• 2 slices short cut bacon, fat removed
• ½ cup water
• 350g ricotta
• 2 eggs
• 50g salsa
• 100g reduced fat tasty cheese

Method

1. Preheat oven 180C.
2. Heat your olive oil in a pot or large frying pan. Add onion and bacon cook on medium heat for around 5 minutes.
3. Turn up heat a little and add mince, stirring and breaking up clumps whilst cooking. Add garlic, red kidney beans, oregano, tomatoes, taco/fajita mix and water. Season with cracked pepper and simmer for 15 minutes.
4. While this is cooking place your ricotta, eggs and salsa into a bowl and mix, set aside.
5. Place a little of the meat mixture on to the base of your lasagne dish, then layering the meat, lasagne, ricotta etc. Place your grated cheese on top and cook in oven for 40-45 minutes.
6. Option to serve with a dollop of extra salsa, even light sour cream or avocado; however this is not included in the nutritionals.