Healthy Lasagna

Healthy Lasagna

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February 6, 2015

  • Prep: 20 mins
  • Cook: 5 hrs
  • 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.

2Using a oven proof dish layer sheets and filling, ending with sheets on top and cover with alfoil.

3Place dish in the sc with a little water and cook on low for 5 hours.

4Make 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.

5Once it has been combined add in cheeses (reserving a little grated cheese for the top) and cook until cheeses have melted.

6Pour on top of lasagna, put grated cheese that was reserved on top and grill till brown

7NOTE - 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

8 

Submitted by Tania Whitford

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