Healthy Lasagne

• 250 g lasagna sheets
• 500 g lean beef mince
• 2 cups brown mushrooms
• 2 small capsicums
• 200 g fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, chopped
• 12 cup red wine
• 2 (400 g) cans tomatoes
• 2 tablespoons tomato paste
• 99% fat-free 500g cottage cheese
• 12 cup low-fat milk
• 12 cup fresh parmesan cheese, grated
• 2 tablespoons chopped fresh herbs, of your choice (basil, oregano, rosemary are good)
• 12 teaspoon paprika
• spray olive oil

1. Preheat the oven to 180 degrees C.
2. Spray a large pan with oil and place over a moderate heat.
3. Gently fry the onion and garlic until soft but not browned.
4. Add the mince and brown gently.
5. Add the capsicums and mushrooms and cook for 5 minutes.
6. Add the tomatoes, tomato paste, wine, herbs and spices.
7. Simmer for about 20 minutes, until the veges are soft and the liquid in the sauce has reduced by a third.
8. While the meat is cooking, make the cheese sauce.
9. Blend the cottage cheese until smooth, then add all the parmesan except 2 tablespoons and the milk.
10. Blend until you have a smooth, creamy sauce.
11. Add the spinach leaves to the meat sauce, stir in and cook a few minutes until wilted.
12. In a deep oven dish, place a third of the meat mixture.
13. Follow with a layer of pasta, a layer of meat, a layer of cheese and repeat the layering, finishing with the cheese.
14. Sprinkle the remaining parmesan over the top of the lasagne and place in the oven.
15. Cook for 30-40 minutes.
16. Let stand for 5 minutes before serving with a green salad.

lasagna sheets, brown mushrooms, capsicums, fresh spinach, onion, garlic, red wine, tomatoes, tomato paste, lowfat milk, parmesan cheese, fresh herbs, paprika, olive oil

Taken from www.food.com/recipe/healthy-lasagne-441583 (may not work)