Lean Lasagna

• 1 None onion, finely chopped
• 2 cloves garlic, minced
• 8.75 oz ground beef
• 3/4 cup red wine
• 1 cup beef stock
• 1 (13.5 oz) can chopped tomatoes
• 8 oz canned kidney beans, drained, rinsed
• 2 tbsp tomato paste
• 1 tbsp fresh oregano leaves, chopped
• 1 1/4 cups low-fat yogurt
• 1 None egg, lightly beaten
• 3.5 oz ricotta cheese
• 1/4 tsp nutmeg
• 6 sheets lasagna
• 2 oz mozzarella cheese, grated
• 1 oz Parmesan cheese, grated
• None None mixed greens, to serve

1. Preheat oven to 375u0b0F.
2. Lightly coat a frying pan with oil. Cook onion and garlic over medium heat for 5 mins, stirring, until soft. Add ground beef and cook for 3 mins, until browned, stirring to break up any lumps. Add red wine, stock, tomatoes, beans, tomato paste and oregano. Simmer for 30 mins. Season.
3. Meanwhile, combine yogurt, egg, ricotta and nutmeg. Set aside.
4. Lightly coat a shallow bowl with oil. Line with 2 sheets of lasagna. Cover with 1/2 the meat sauce. Top with 1/3 of both mozzarella and Parmesan. Repeat layers, finishing with lasagna sheets. Pour yogurt and ricotta mixture over top and sprinkle with remaining cheese. Bake for 50-60 mins, until bubbling and golden.
5. Serve warm with mixed greens.

onion, garlic, ground beef, red wine, beef stock, tomatoes, kidney beans, tomato, oregano, lowfat yogurt, egg, ricotta cheese, nutmeg, lasagna, mozzarella cheese, parmesan cheese, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/27585 (may not work)