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
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