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We asked you on to vote for the dishes you’d most like us to make over, then we got busy in the test kitchen creating lighter versions. The results: six hearty favourites you can now file under ‘healthy’


prep 25 min cook 1 hr 25 min serves 6 Cooking oil spray

500g mixed mushrooms, 1/2 sliced and 1/2 chopped

2 red onions, finely chopped

2 garlic cloves, finely sliced

2tbsp chopped fresh sage

400g 5% fat pork mince

2tbsp tomato purée

125ml white wine

6 parma ham slices

4 fresh lasagne sheets or 6 dried

50g fresh white breadcrumbs

2tbsp chopped fresh flatleaf parsley

For the white sauce

2tbsp low-fat spread

3tbsp plain flour

425ml skimmed milk

1tbsp dijon mustard

Freshly grated nutmeg, to taste

70g parmesan, grated

1 Spray a large non-stick sauté pan with oil and set over a high heat. Fry the mushrooms for 6–8 min until golden, then remove and set aside. Spray the pan again with oil, then gently fry the onions for 5 min or until soft. Add the garlic and sage and cook for a further 2 min.

2 Add the mince and tomato purée to the pan and cook for 5 min or until the meat is cooked. Return the mushrooms to the pan, then pour in the wine and simmer for 20 min.

3 Meanwhile, heat the oven to 180°C/fan 160°C/gas 4. To make the sauce, melt the spread in a pan over a medium heat, then mix in the flour with a wooden spoon to make a paste. Cook for a few min, stirring, then gradually stir in the milk until combined. Add the mustard and stir until smooth. Season with black pepper and nutmeg to taste. Add all but 3tbsp of the parmesan and mix well.

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