Healthy Lasagna

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February 6, 2015

Healthy Lasagna 0 0 5 0
  • Prep: 20 mins
  • Cook: 5 hrs
  • 20 mins

    5 hrs

    5 hrs 20 mins

  • Yields: 4 - 5

Ingredients

Filling

500g mince beef

250g finely chopped vegies ( I used eggplant, carrot, mushroom and zucchini and processed )

2 Tbsp garlic

2 anchovies

1 diced onion

1/4 cup diced olives

4-5 capers

1 Tbsp parsley

1 tsp mint

1 tsp oregano

1 tsp basil

1 tsp thyme

1 stock cube

1/4 cup oyster sauce

1/4 cup tomato paste

410g diced tomatoes

1 tin of tomato soup

1 pkt Dry Lasagna sheets

Bechmel sauce

150g cheddar cheese grated

100g philly cheese

1/4 cup butter

1/2 cup flour

1 cup milk

Directions

1Combine all the ingredients except sheets in the filling and cook (on stove top or in slow cooker), until mince is done.

2

3Using a oven proof dish layer sheets and filling, ending with sheets on top and cover with alfoil.

4

5Place dish in the sc with a little water and cook on low for 5 hours.

6

7Make the Bechmel by combining butter and flour in a small pot,adding flour in slowly over a low heat until it has a dough like quality and then slowly add milk whisking entire time.

8Once it has been combined add in cheeses (reserving a little grated cheese for the top) and cook until cheeses have melted.

9Pour on top of lasagna, put grated cheese that was reserved on top and grill till brown

10

11NOTE - the filling freezes really well so I often double the mixture, and freeze for later to make either spaghetti bog, some more lasagna or top with mashed potato for cottage pie

12

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Submitted by Tania Whitford

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