Low-fat Lasagne
Homemade lasagne with lots of goodness in the meat sauce.
- 6 servings
Ingredients
- 1 Largely Chopped Yellow Onion (Approximately 100g)
- 4 Carrots In Very Small Cubes
- 2 Celery Stems In Very Small Cubes (Approximately 100g)
- 70 g Tomato Paste
- 400 g Chopped Tomatoes
- 200 g Chicken Stock
- 400 g Beef Mince (About 12% Fat)
- 1 tbsp Dried Oregano
- Coarse Salt
- Freshly Ground Pepper
- 12 Dried Whole Wheat Lasagne Sheets
Bechamel Sauce
- 10 g Butter
- 2½ tbsp Wheat Flour
- 500 ml Skimmed Milk
- tsp Coarse Salt
- Freshly Ground Pepper
- Fine Nutmeg
Additions
- 40 g Mozzarella
- 1 tbsp Grated Cheese
- 1 tsp Dried Oregano
Method
Step 1
Mix onions, carrots, celery, chopped tomatoes, stock and tomato paste together. Add the meat and stir until it is crumbled.
Step 2
Season with oregano, salt and pepper. Cook the sauce for approximately ½ hour without a lid.
Step 3
Melt the butter in the bechamel sauce in a pan. Stir in the flour. Add milk a little at a time while whisking. Cook the sauce for approximately 2 minutes - gently stirring. Season with salt, pepper and nutmeg.
Step 4
Layer the meat sauce, bechamel sauce and lasagne sheets in a greased lasagne dish or any ovenproof dish. Sprinkle with grated cheese and oregano.
Step 5
Bake the lasagne in the middle of the oven for ½ hour at 200 °.
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Low-fat Lasagne