Do you love lasagna but feel guilty everytime you have it? Why not make it healthier and lighter? In this recipe I substitute bechamel with an egg, mixed with milk and light feta cheese. The mince is lean beef sauteed in olive oil. And of course plenty of veggies are added. I cut out cream cheese and made only two layers of lasagna sheets. My munchkins love it and it’s usually school packed for lunch. Enjoy!
500 grams lean mince beef
1 jumbo spicy lean beef sausage chopped finely
1 large onion minced finely
4 crushed garlic cloves
1 TBSP mixed Italian seasoning
2 tsp dried or fresh basil
2 tsp oregano
2 TBSP white sugar
1 TBSP chopped fresh parsley
6 large lasagna sheets
2 cans chopped tomatoes
1 can tomato sauce
1 packet tomato paste (almost 4 tbsp)
3 tbsp olive oil
Egg mixture: 1 egg + 1/2 cup milk + 2 tbsp feta cheese light
3 cups shredded mozerella
12 slices natural milk cheddar
Veggies: pack of spinach (200 grams), 1 shredded carrot, 1/4 chopped courgette, and 1 cup peas.
-saute onions with garlic in 3 tbsp olive oil. Once soft, add beef and increase heat to fry. Once browned add tomato sauce, chopped tomatoes, tomato paste, all seasonings, 2 tbsp sugar, salt and black pepper.
-allow to boil then simmer for 45 minutes. Then add carrots, courgette, and fresh peas. Allow to simmer for another 20 minutes then add fresh spinach and sausage. Allow to simmer for another 20 minutes.
-meanwhile, add the lasagna sheets to salted boiling water with 1 tbsp veg oil (to prevent sticking). boil for 5 to 7 minutes. Remove and keep in cold water.
-assembly: in a ceramic deep dish: spoon meat mixture and even it out on top. add 3 layers of lasagna and pour over it half the egg mixture then layer half the cheddar cheese and sprinkle half the mozzarella cheese. Repeat once more. Season on top with oregano.
-preheat oven to 200 C. Bake covered with aluminum foil for 25 minutes then uncovered for 5 minutes.