THE DAIRY KITCHEN
Lasagne
By THE DAIRY KITCHEN
Serves
8
Difficulty
Easy
Preparation
30 MINS
Cooking
1 HR 20 MINS
This is a fantastic meal makeover on the traditional lasagne, it has one third of the salt and nearly two thirds less fat than a regular lasagne! It tastes great, is super moist and packed with vegetables!
Ingredients
Spray oil1 onion, finely chopped
2 cloves garlic, crushed
1 cup grated pumpkin
1 stick celery, finely diced
750g lean beef mince
700g bottle tomato passata or crushed canned tomatoes
1 cup water
1 bay leaf
¼ cup chopped fresh parsley
freshly ground black pepper
2 eggplants, thinly sliced lengthwise
200g baby spinach
5-6 fresh lasagne sheets
½ cup finely grated parmesan or cheddar cheese
Cheese sauce
1.5L milk3/4 cup cornflour
1 1/2 cups grated reduced fat vintage cheddar cheese
Nutrition (per serve)
| Energy (kj) | 1971 |
| Sugars (g) | 20.6 |
| Protein (g) | 41.3 |
| Dietry Fibre (g) | 6.2 |
| Fat Total (g) | 14.8 |
| Sodium (mg) | 484 |
| Saturated (g) | 7.5 |
| Calcium (mg) | 642 |
| Carbohydrates (g) | 40.3 |
| Iron (mg) | 4.6 |
Method
- Spray a large frypan with oil, and cook onion, garlic, carrot and celery, over medium heat for 1-2 minutes until fragrant, add mince and cook stirring, for 5 minutes or until mince changes colour. Stir in tomato sauce, water, bay leaf and parsley, bring to the boil, reduce heat and simmer, uncovered, stirring occasionally, for 30-45 minutes or until sauce thickens and meat is tender. Remove from heat. Season with pepper.
- Place eggplant slices on an lined oven tray, spray lightly with oil and bake at 180C for 15 minutes until soft.
- For cheese sauce, mix 1 cup milk with the cornflour and set aside. Bring remaining milk to a gentle simmer, whisk in cornflour mixture, bring the mixture to the boil for 1 minute stirring constantly until thickened, stir in the cheese.
- Spread one-quarter of the meat sauce over the base of a large baking dish, top with lasagne sheets. Continue layering with one-third of each: meat sauce, eggplant, cheese sauce and half the spinach leaves, finishing with sheets of pasta and layer of cheese sauce. Sprinkle with parmesan and bake in preheated oven for 45 minutes or until golden brown and bubbling around the edges. Rest for 10-15 minutes before serving with crisp green salad.
