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Serves: 4
Cals: 357
Fat: 13g
Takes: 1 1/2 hours

3 egg whites
250g carton ricotta cheese
250ml/9fl oz skimmed milk
55g/2oz Parmesan, grated
1/2tsp freshly grated nutmeg
300g/10 1/2oz 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
1/2tsp 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 25x20cm/10x8in 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.

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