Light pastitsio with whole wheat pasta and yogurt topping

Ingredients

For 1 serving

• Whole wheat pasta70 g
• Lean ground beef100 g
• Onion40 g
• Tomato passata150 g
• Cinnamon1 pinch
• Nutmeg1 pinch
• Greek yogurt 2%90 g
• Eggs0.5
• Grana Padano10 g
• Extra virgin olive oil6 g
• Mixed salad greens60 g
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Put a pan of water on for the pasta. Finely chop the onion.
2. Heat the extra virgin olive oil in a frying pan over medium heat and brown the onion and lean beef mince for 5 minutes, breaking it up, until no longer pink. Add the tomato passata, cinnamon and salt and simmer for 15 minutes over medium-low heat, until the sauce is thick.
3. Meanwhile preheat a conventional oven to 190 °C. When the water boils, salt it and cook the wholemeal pasta for half the time on the packet, so it finishes cooking in the oven; drain and mix with half the meat sauce.
4. Whisk the Greek yoghurt with the egg, nutmeg, half the Grana Padano and a pinch of salt until smooth.
5. In a small baking dish spread the pasta, cover with the remaining sauce and then the yoghurt cream; sprinkle with the rest of the Grana and bake for 25 minutes, until the top is set and golden.
6. Leave to rest for 5 minutes so it firms up and serve with the mixed salad.