This is a healthy ‘makeover’ of a traditional lasagne. It’s easy to put together, tastes amazing and is super healthy. It has half the fat of a traditional lasagne, and about one third of the saturated fat.
- 250g packet instant lasagne sheets
- 500g lean beef mince
- 2 cups field or Swiss brown mushrooms
- 2 small red or yellow capsicums
- ½ packet (about 200g) fresh spinach, chopped
- 1 onion, chopped
- 2 cloves garlic, chopped
- ½ cup red wine
- 2 x 400g cans tomatoes
- 2 tablespoons tomato paste
- 500g cottage cheese
- ½ cup low-fat milk
- ½ cup freshly grated parmesan
- 2 tablespoons chopped fresh herbs of your choice (basil, oregano, rosemary are good)
- ½ teaspoon paprika
- spray olive oil
Preheat the oven to 180ºC.
Spray a large pan with oil and place over a moderate heat. Gently fry the onion and garlic until soft but not browned.
Add the mince and brown gently. Add the capsicums and mushrooms and cook for 5 minutes.
Add the tomatoes, tomato paste, wine, herbs and spices. Simmer for about 20 minutes, until the vegetables are soft and the liquid in the sauce has reduced by a third.
While the meat is cooking, make the cheese sauce. Blend the cottage cheese until smooth, then add all the parmesan except 2 tablespoons and the milk. Blend until you have a smooth, creamy sauce.
Add the spinach leaves to the meat sauce, stir in and cook a few minutes until wilted.
In a deep oven dish, place a third of the meat mixture. Follow with a layer of pasta, a layer of meat, a layer of cheese and repeat the layering, finishing with the cheese. Sprinkle the remaining parmesan over the top of the lasagne and place in the oven.
Cook for 30 - 40 minutes. Let stand for 5 minutes before serving with a green salad.
- High calcium
- High fibre
- High iron
- Low fat
Suggested wines to complement this recipe
Rustic Red Wines
Legado Munoz - Grenache 2007
Mills Reef Reserve Merlot Malbec 2008