Healthy Lasagna
1 hour 45 mins
Nutritional Information
8 servings
Ingredients
For the Sauce:
500g lean beef mince (5% fat) OR 500g Quorn mince
2 onions, finely diced (300g)
2 carrots, grated (200g)
2 courgettes, grated (240g)
3 celery sticks, finely diced (120g)
3 garlic cloves, minced (9g)
2 x 400g tins chopped tomatoes
2 tbsp tomato purée (30g)
200ml stock (beef for meat version, vegetable for Quorn)
2 tbsp olive oil (30ml)
2 tsp dried oregano
1 tsp dried basil
1/4 tsp sea salt
1/4 tsp black pepper
For the White Sauce:
500ml semi-skimmed milk/plant milk
50g wholemeal flour
40g butter
1/4 tsp nutmeg
1/4 tsp white pepper
For Assembly:
12 wholewheat lasagne sheets (250g)
100g reduced-fat mozzarella
30g Parmesan (or vegetarian hard cheese for Quorn version)
Fresh basil to garnish
Micronutrient Information
Energy
Protein
Fat
Saturated Fat
Carbohydrates
Sugar
Fibre
Method
Total
2400 kcal
176 g
96 g
44 g
264 g
56 g
40 g
- Quorn Option
Nutritional Information
Total
2080 kcal
144 g
64 g
32 g
280 g
56 g
48 g
Step 1 - Heat olive oil in a large pan over medium heat
Step 2 - Add onions, celery, and garlic, cook for 5 minutes
Step 3 - Add mince (beef or Quorn), cook until browned (8 minutes for beef, 5 minutes for Quorn)
Step 4 - Add grated carrots and courgettes, cook for 5 minutes
Step 5 - Add tomatoes, purée, stock, and herbs
Step 6 - Simmer for 30 minutes until thickened (20 minutes for Quorn version)
Step 7 - Meanwhile, make white sauce: melt butter in a saucepan
Step 8 - Add flour, cook for 1 minute
Step 9 - Gradually whisk in milk until smooth
Step 10 - Add nutmeg and pepper, cook until thickened
Step 11 - Preheat oven to 180°C
Step 12 - Layer: sauce, pasta, white sauce (repeat)
Step 13 - Top with final white sauce, mozzarella and cheese
Step 14 - Bake for 45 minutes until golden
Step 15 - Rest for 10 minutes before serving