Low-fat Lasagne

Name: Low-fat Lasagne
Yield: 6 servings
Cuisine: Mediterranean, Italian
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 pepper; 12 Dried Whole Wheat lasagne sheets; 10 g butter; 2½ tbsp wheat flour; 500 ml skimmed milk; tsp coarse salt; Freshly pepper; Fine nutmeg; 40 g mozzarella; 1 tbsp Grated cheese; 1 tsp Dried oregano

Homemade lasagne with lots of goodness in the meat sauce.

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 pepper
12 Dried Whole Wheat lasagne sheets

Bechamel Sauce

10 g Butter
2½ tbsp Wheat flour
500 ml Skimmed milk
tsp Coarse salt
Freshly pepper
Fine nutmeg

Additions

40 g Mozzarella
1 tbsp Grated cheese
1 tsp Dried oregano

Instructions

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.