Who doesn’t love lasagna? The downside of this delicious dish is that all that cheese, meat and cream isn’t great for you (or your waistline).
This version is totally skinny, yet simply delicious.
Ingredients:
1 teaspoon olive oil
1 onion, finely sliced
2 sticks of celery, finely sliced
1 carrot, grated
4 cloves of garlic, peeled and crushed
1 pound of quality lean ground beef – organic if possible (alternatively you can use organic ground turkey)
1 can of plum tomatoes
½ teaspoon dried oregano
2 zucchinis, thinly sliced length ways
1 cup of already roasted red peppers (or you can make your own at home)
4 sheets of lasagna (whole wheat if possible)
Salt and pepper to taste
For the cheese sauce:
8 ounces skimmed milk
3 tablespoons corn starch
1 teaspoon Dijon mustard
8 ounces mature cheddar cheese
Dash of nutmeg
* By using an extra mature, strong cheddar you’ll need much, much less and still get a full flavor.
Directions:
In a large saucepan add the olive oil , onion, celery and carrot and cook over low heat for approximately 4 minutes. Add the garlic and cook a further one minute. Set aside.
In a frying pan, fry the meat until completely cooked through. Drain away the oil and add to your large pan of onion and vegetables. Turn up the heat and add the wine, stir continuously until all the wine has been absorbed. Then add the tomatoes and oregano. Season with salt and pepper and simmer for approximately 30 minutes, until the liquid has reduced.
Heat the frying pan again and add the zucchini. Char grill for approximately 2 minutes on each side. Remove from heat and set aside.
Do the same thing with the roasted peppers (drain if using jar peppers). Set aside.
Make the cheese sauce by heating up the milk and nutmeg gently over low heat. Mix the corn starch with a little milk in a small bowl and whisk until smooth. Add this mixture to the milk and nutmeg. Whisk continuously over low heat for approximately 2 to 3 minutes until thickened. Then add the mustard and half of the cheese. Add salt and pepper if necessary.
Now put it all together. Take a lasagna dish and start with a layer of meat, then roasted peppers, then more meat, then roasted zucchini, then more meat, finally your four sheets of pasta. Now pour your cheese sauce over the top and top with the remaining cheese.
Bake at 350 degrees for approximately 20 to 30 minutes until bubbly.
Serve immediately with a side salad.
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