Mountain Bread Lasagne (249 Cals)
Olive oil spray
1 tsp Moroccan spice
3 slices whole wheat mountain bread (flat bread)
400gram can of lentils (rinsed, and drained)
200g premium low fat beef mince
2 garlic cloves, crushed
3 cups tomato pasta sauce
100 grams baby spinach
100g reduced fat fresh ricotta
15g grated parmesan
Brown the mince in a large non-stick saucepan over medium-high heat. Add Moroccan spice. Add the lentils, and stir through.
Add the crushed garlic, and pasta sauce. Bring to the boil, and simmer uncovered for 20 minutes, or until thick. 5 minutes before the end of the 20 minutes, place 50grams of baby spinach, constantly stirring.
Preheat oven to 180c. Spread a small amount of the meat mixture onto the base of the oven tray. Place half the mountain bread over the meat mixture (cut to fit). Spread meat mixture over the top. Add the last half of the mountain bread. Top with spinach, ricotta, and sprinkle with parmesan.
Bake for 20 minutes. Served with spinach.