Kate says: 'This is a perfect batch-cooking dish, with the surprising extra benefit of seven different types of vegetable and pulses to create a lovely big portion.
'The lentils give richness and extra body to the meat layer, while the pepper, aubergine and slices of squash become extra 'lasagne' layers with different tastes and textures.
It's slightly fiddly to make, but a great investment of time when you'll have six portions to show for it!'
And if you like the look of this recipe check out two of Kate's other 5:2 recipes: 150 calorie chicken burger and 200 calorie eggs "benefit".
- Neck end of a 300g butternut squash 120 cals
- 1 red or yellow pepper, halved 30 cals
- 1 medium aubergine, sliced 30–35 cals
- 1-cal cooking spray
- 1 tsp olive oil 45 cals
- 1 onion, chopped 38 cals
- 1 small fennel bulb, chopped 62 cals
- 250g lean pork mince 435 cals
- 100g uncooked green or brown lentils 331 cals
- 400g tin chopped plum tomatoes 72–100 cals
- 1 tbsp tomato purée 10–20 cals
- good pinch dried thyme 2 cals
- 500ml hot chicken or vegetable stock 25 cals
- 6 spinach lasagne sheets 367 cals
- 40g Grana Padano cheese, roughly grated 154 cals
- salt and pepper
Method1 Preheat the oven to 200°C/400°F/Gas mark 6. Put the squash, uncut and unpeeled, on a
baking sheet with the pepper halves.
2 Put the aubergine slices on another baking sheet lined with non-stick baking paper. Spritz
the aubergine with the 1-cal cooking spray. Place both baking sheets in the oven to roast for
30–40 minutes, or until the aubergine has cooked and the squash is tender. Remove all the
vegetables from the oven. Once cool, peel the squash and slice it into rounds.
3 Place the oil in a saucepan over a medium heat and add the onion and fennel, along with 2
tablespoons water. Cover, reduce the heat to low and cook for about 5 minutes, shaking the
saucepan every now and then so that the vegetables don't stick.
4 Transfer the vegetables to a plate and add the mince to the saucepan. Flatten it out on
the bottom using the back of a wooden spoon and cook until browned on one side. Flip
over the mince and cook the other side. Add the lentils to the saucepan along with the
tomatoes, tomato purée, thyme and stock. Season, then cover and simmer for 40 minutes,
or until the lentils are tender. Towards the end of the cooking time, preheat the oven to
200°C/400°F/Gas mark 6.
5 Spread one-third of the mince mixture over the bottom of a 2-litre ovenproof dish. Top with
half the aubergines and one-third of the squash slices. Cover with half the lasagne sheets
and repeat the layer again.
6 Discard the stalk and seeds from the pepper and cut each half again in half. Cover the
last layer of lasagne with the remaining mince then top with the squash slices and pepper
quarters. Sprinkle over the cheese and bake in the oven for 30 minutes before serving.
Prep TimeOne hour
Cook Time30 minutes
Nutrition Information289 calories per serving. Makes six portions.
Kate's tip: 'If the idea of cutting into a squash makes you nervous (I have had a few near misses), the easiest way to prepare a big chunk of squash for this recipe is to roast it whole. The skin then peels off like magic, and you can slice it easily into rounds.'
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