I LOVE lasagne, but struggled to see how it would be just as delicious without that creamy béchamel sauce and heaps of mozzarella. After a bit of internet searching and some experimenting, I stumbled upon this white sauce mixture. I was amazed at how creamy the ricotta makes it.
Add to this the fact that I've absolutely packed the red sauce with superfree vegetables, and used Quorn mince, this is a truly delicious but healthy lasagne recipe.
Serves 4 huge portions.
Ingredients
For Red Sauce
2 red onions
1 white onion
Fry light
1 courgette
1 aubergine
2 carrots
1 pepper
Punnet Mushrooms
Garlic to taste
1 chilli
Couple sprigs of rosemary
Tomato purée
2 tins chopped tomatoes
Stock cube
Bag of Quorn mince
Bag of spinach
Bunch fresh basil
Salt and pepper
Red wine (optional)
For the White Sauce
Small tub fat free cottage cheese
Tub fat free natural yogurt
Half tub ricotta (healthy extra)
1 egg
Fresh Nutmeg
Salt and pepper
Lasagne Sheets
Other half tub of ricotta
Parmesan Cheese for top
Method
To Make Red Sauce
Chop two red onions and one white. Fry off in a large pan sprayed with fry light until slightly brown.
Turn heat right down and sweat onions for five minutes until soft and translucent.
Chop a courgette into small pieces and add to softened onions.
Finely chop or grate a couple of carrots and add them to the pan, along with a finely chopped chilli.
Finely chop an aubergine and a yellow or red pepper - I wouldn't use a green one as they're quite bitter. Add these to veg in pan.
Slice as many mushrooms as you like - I use a whole punnet - and add these to the pan, along with some garlic (to your own taste: we like lots) and some fresh chopped rosemary leaves.
Give it all a good old stir and add salt and freshly ground black pepper to taste.
Once everything's nice and soft, I like to add a glug of red wine, but this step is optional. If you do add it, stir it in well and turn the heat up until the alcohol disappears.
Add about a third of a tube of tomato purée and cook it off for about 3 minutes. (This stops it from tasting bitter)
Add a bag of frozen quorn mince and two tins of tomatoes. Full one if the tomato tins about two thirds full with water and swirl around to get all tomatoey goodness. Pour into other tin and do same, then into pan and stir.
Chuck in a stock cube or stock pot and give it another stir.
Now for the magic part: slowly add a whole bag of spinach. You don't need to chop it or anything, just put it in a handful at a time and wait for it to disappear.
Magic!
Lastly add a good handful of chopped fresh basil and stir.
Put the lid on the pan and turn down as low as it'll go. Leave it for at least an hour simmering away, stirring every now and again.
To Make White Sauce
Mix all ingredients together in a bowl. Simple as that!
To Assemble
Assemble layers as follows:
red sauce,
lasagne,
white sauce,
lasagne etc
in a dish.
Finish with a white sauce layer and sprinkle with grated Parmesan and dollops of remaining ricotta.
Grate a little nutmeg on top.
Bake in middle of oven at 180* for about 25 minutes.
Serve with Slimming World chips and salad.
- Posted using BlogPress from my iPhone
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