Lasagne

I love pasta, especially lasagne. The problem is it’s always fatty, and you end up having way to much starch. Of course it was challenge accepted! I set out to make a low fat guilt free lasagne. It’s high in protein, low in fat, and the starch is just enough to make it your favourite pasta dish.

   

All my recipes can be adapted, if you want to add more layers, feel free. :) This recipe makes about 6 servings.

Lasagne with salad = LOVE!

Lasagne

Ingredients:

400g of mince

½ cup of rinsed lentils

1 one big onion roughly chopped

1 small green pepper roughly chopped

150g mushrooms thinly sliced

500g can chopped tomatoes

100g tomato puree

1 teaspoon sugar

1 tablespoon Chutney

Some lasagne sheets

Some Cheddar to top it off

Cheese sauce:

300ml milk

2 tablespoons corn-starch

40g Mozzarella grated

Method:

1. Start by frying your mince in a pan, add the onion, green pepper and mushroom.
2. Add the canned tomatoes and lentils, let it cook for 5 minutes.
3. Lastly add the tomato puree, sugar and chutney.
4. Cook it for another 10 minutes.
5. Next make your cheese sauce. Add the corn-starch to your milk whisk well and microwave on high for a few minutes. Take it out regularly to whisk. It will start to thicken. Now add the mozzarella and mix well.
6. You can now layer your lasagne, start with your mince. Add one layer of lasagne sheets. Add one layer of the cheese sauce and top it off with some grated cheddar. (If you would like to add more layers, you can add half the mince, then one layer of lasagne sheets, followed by the rest of the mince and then another layer of lasagne. Top off with the cheese sauce and grated cheddar.)
7. Bake your lasagne in a 180 degree Celsius oven for 25 minutes, or until the cheddar is golden brown.
8. Leave to cool slightly before serving.

Let me know what you think!

Pumpkin and Butternut Pie

These last few months has been hectic, and once again I am reminded how precious time really is. I think the greatest gift you could give someone you love is your time. I love to show I care by taking time to do things for people. One of the things I love to do is making their favourite dishes. The dish I’m about the share today, my dad absolutely loves.

I love pumpkin pie, but I always try and find a way to make a dish healthier yet keep it tasty. I think I got this one right.

Pumpkin and Butternut Pie - as you can see it was a hit!

Pumpkin and Butternut Pie

Ingredients:

250g Steamed Pumpkin

400g Steamed Butternut

1 teaspoon Butter/Margarine

2 teaspoons Brown Sugar

1 teaspoon cinnamon

200ml Milk

1 heaped tablespoon Custard Powder

Sugar and cinnamon mix to “dust” the pie with. (Mix it 3:1, for every 5ml of cinnamon use 15ml of sugar. This is good to use on pancakes as well.)

Method:

• First steam the Pumpkin and butternut and mash it together, I use my hand blender to get a smooth consistency.
• Next add the butter, sugar and cinnamon and mix well.
• Lastly dissolve the custard powder in the milk and add to the pumpkin mix.
• Pour it into a baking dish, and lightly dust with a sugar and cinnamon mix.
• Bake in a 180 degrees Celsius oven for 30 minutes.
• Take it out to cool slightly before serving.

I hope you enjoy this recipe, I know what I’m making for Christmas…