Healthy Lasagne

10:14 pm on 12 April 2010

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.

(Serves 5)


  • 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

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