Instructions
• Preheat oven to 200°C (400°F).
• Lightly spray a large nonstick pan with cooking spray and heat over medium-high heat.
• Add the beef mince and cook until browned, breaking it up as it cooks.
• Add the onion, garlic, red pepper, and courgette. Cook for 6–8 minutes until softened.
• Stir in the chopped tomatoes, passata, and mixed herbs.
• Season with salt and black pepper.
• Simmer for 12–15 minutes until the sauce thickens.
• In a separate bowl, whisk together the yogurt, eggs, and nutmeg until smooth.
• Spread one-third of the beef sauce into the bottom of a baking dish.
• Cover with a layer of lasagne sheets.
• Repeat the layers two more times, finishing with lasagne sheets.
• Pour the yogurt mixture evenly over the top.
• Sprinkle with grated Parmesan cheese.
• Bake for 30 minutes until golden brown and the pasta is tender.
• Let stand for 10 minutes before slicing and serving.
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