Submitted by Tania Whitford
Healthy Lasagna
Serving: 4
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
Instructions
- 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
Tried this recipe?Let us know how it was!
