Rich beef lasagne

Instructions

1. Spray a large non-stick frying pan with low-calorie cooking spray and put it over a high heat. Add the beef and stir-fry for 3-4 minutes, breaking up any lumps with a spoon. Drain off any fat in the pan, then add the red pepper, courgette, onion and garlic and stir-fry for 6-8 minutes.
2. Add the tomatoes, passata and dried herbs, season lightly and reduce the heat to medium. Cook for 12-15 minutes, stirring often.
3. Meanwhile, mix the yogurt, eggs and nutmeg until smooth. Season lightly and set aside.
4. Preheat your oven to 200°C/fan 180°C/gas 6.
5. Spoon one-third of the beef mixture into an ovenproof dish and spread it out to cover the base evenly. Top with 4-5 lasagne sheets, snapping them to fit any awkward spaces. Repeat the layers twice more, then top with the yogurt mixture. Sprinkle the Parmesan evenly on top and bake for 30 minutes or until the top is golden and the pasta is soft. Serve hot with salad.