Healthy Lasagna

Submitted by Tania Whitford

Healthy Lasagna

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Serving: 4
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes



  • 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


  • Combine all the ingredients except sheets in the filling and cook (on stove top or in slow cooker), until mince is done.
  • Using a oven proof dish layer sheets and filling, ending with sheets on top and cover with alfoil.
  • Place dish in the sc with a little water and cook on low for 5 hours.
  • Make 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.
  • Once it has been combined add in cheeses (reserving a little grated cheese for the top) and cook until cheeses have melted.
  • Pour on top of lasagna, put grated cheese that was reserved on top and grill till brown
  • NOTE - 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

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