Instructions
- 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 as you go. Drain off any fat in the pan, then add the pepper, courgette, onion and garlic and stir-fry for 6-8 minutes.
- Add the tomatoes, passata and dried herbs to the pan and season lightly. Stir everything together, then reduce the heat to medium. Cook for 12-15 minutes, stirring often.
- Meanwhile, mix the yogurt, eggs and nutmeg until smooth. Season lightly and set aside. Preheat your oven to 200°C/fan 180°C/gas 6.
- Spoon one-third of the beef mixture into an ovenproof dish and spread it out to cover the base. 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 over evenly and bake for 30 minutes, or until the top is golden and the pasta is tender. Leave the lasagne to stand for 10 minutes before you slice it (this helps it keep its shape). Serve with your favourite salad.
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