lasagne

Healthy Lasagne Recipe

Ingredients:

Mince Layer

  • 2 onions, chopped
  • 1 clove garlic
  • 1/2 cup fresh basil
  • 1/2 cup fresh oregano
  • 2 carrots, grated or finely diced
  • 10 mushrooms, finely diced
  • 600g lean grass fed beef mince
  • 1L (4 cups) tomato puree
  • 4 diced tomatoes
  • 2 – 3 generous tbsp no salt tomato paste
  • 1/2 tsp smoked paprika sea salt and pepper to taste

Pasta

  • 1 large eggplant, sliced into 1 cm thin slices

Cauliflower

  • 3 tbsp of olive oil
  • 1 whole cauliflower
  • 2 egg whites
  • 1 tsp Himalayan sea salt
  • 1 tbsp fresh basil
  • 1 tbsp fresh parsley
How to make the Mince Layer:
  1. 1
    Sauté the onion, garlic, carrot and mushrooms in a little olive oil over medium heat until softened.
  2. 2
    Add the beef and cook for 5 – 10 minutes until browned.
  3. 3
    Stir through the tomato paste and cook for about 3 minutes. Add tomato and paprika.
  4. 4
    Cover the pot and cook over a low heat for 30 minutes until the sauce is thick and rich.
  5. 5
    Season to taste and set the pot aside.
How to make the Cauliflower Layer:
  1. 1
    Blend cauliflower and 2 egg whites together until it’s a puree and then stir through fresh basil and parsley.
How to make the Eggplant Layer:
  1. 1
    Pan fry eggplant pieces in a pan for 1 minute in olive oil with a sprinkle of salt and pepper before layering in lasagne.
  2. 2
    In a baking tray or lasagne dish, start layering the eggplant, then mince, then cauliflower sauce.
  3. 3
    Keep layering until you fill baking dish, finishing with cauliflower sauce on top.
  4. 4
    Cook in the oven at 180°C (355°F) for 40 minutes.
  5. 5
    Garnish with fresh basil and a few cherry tomatoes.

​This recipe comes from the cookbook Healthy Junk.

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