Cooking time 30 mins + preparation

Serves 4

Ingredients

225g (8oz) extra-lean minced beef
225g (8oz) extra-lean minced pork
75g (3oz) white breadcrumbs
2 tbsp dried oregano
1 chopped red chilli
1 pinch fennel seeds
1 tbsp chopped rosemary
1 tbsp chopped flat-leaf parsley
1 egg yolk
1/2 lemon, juiced
1 tbsp extra virgin olive oil,
1×450g pouch Original pasta sauce,
1/2 ciabatta loaf, thinly sliced and toasted
Low-fat mozzarella, broken up
20g (3/4oz) Parmesan cheese, grated

1. Preheat the oven to 200ºC/400ºF/Gas mark 6
2. Place the meat, breadcrumbs, dried oregano, chilli, fennel seeds, rosemary, parsley and egg yolk in a bowl. Add the lemon juice and season with black pepper. Mix well and roll into balls.
3. Heat a thick-bottomed casserole dish on the stove, add a little olive oil, then fry the meatballs until brown all over.
4. Add the sauce and bring to the boil, then lay the ciabatta croutes on top and sprinkle with the cheeses.
5. Drizzle with the remaining olive oil and bake for 20 mins, or until the cheese is golden brown.
6. Serve with cooked pasta and a green salad

Serves: 4
Cals: 357
Fat: 13g
Takes: 11?2 hours

3 egg whites
250g carton ricotta cheese
250ml/9fl oz skimmed milk
55g/2oz Parmesan, grated
½tsp freshly grated nutmeg
300g/10½oz extra-lean
beef mince
1 small onion, chopped
1 small carrot, peeled
and chopped
1 stick celery, chopped
1tbsp tomato purée
400g can chopped tomatoes
3tbsp red wine
½tsp dried oregano
1 bay leaf
9 spinach or plain quick cook fresh or dried lasagne sheets
3 ready-roasted peeled peppers (from a jar), sliced

1. Preheat the oven to Gas 5/190°C/375°F. Mix the egg whites with the ricotta, 200ml/7fl oz of the skimmed milk, half the Parmesan and the nutmeg into a bowl, season well and set aside while you make the meat sauce.
2. Put the beef, onion, carrot and celery into a saucepan and stir over a moderate heat for a few mins or until the beef browns. Pour in the rest of the milk and simmer for 2 mins until slightly reduced.
3. Add the tomato purée and cook for a further 2 mins. Stir in the chopped tomatoes, red wine, oregano and bay leaf. Bring to the boil, half-cover with a lid and simmer gently for 40 mins. Season to taste.
4. Put a layer of beef sauce in a 25×20cm/10×8in ovenproof baking dish and cover with a layer of lasagne sheets and a third of the cheese mixture. Repeat, then arrange the peppers in a layer, cover with the rest of the beef sauce, the remaining lasagne sheets and the rest of the cheese sauce. Sprinkle with the remaining Parmesan and bake for 30 mins or until browned on top.