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!