Healthy Lasagne Recipe | Sharny and Julius
January 24, 2015

Healthy Lasagne Recipe

Mince Layer Ingredients:

  • 2 onions, chopped
  • 1 glove garlic
  • ½ cup fresh basil
  • ½ cup fresh oregano
  • 2 carrots, grated or finely diced
  • 10 mushrooms, finely diced
  • 600g lean grass fed beef mince
  • 1 litre (4 cups) tomato puree
  • 4 diced tomatoes
  • 2 – 3 generous tablespoons
  • no salt tomato paste
  • 1/2 teaspoon smoked paprika
  • sea salt and pepper to taste

Pasta Layers:

  • 1 large eggplant, sliced into 1 cm thin slices

Cauliflower Layers:

  • 3 tablespoons of olive oil
  • 1 whole cauliflower
  • 2 egg whites
  • 1 teaspoon Himalayan sea salt
  • 1 tablespoon fresh basil
  • 1 tablespoon fresh parsley

Mince Layer Instructions:

  1. Sauté the onion, garlic, carrot and mushrooms in a little olive oil over medium heat until softened.
  2. Add the beef and cook for 5 – 10 minutes until browned.
  3. Stir through the tomato paste and cook for about 3 minutes.
  4. Add tomato and paprika.
  5. Cover the pot and cook over a low heat for 30minutes until the sauce is thick and rich.
  6. Season to taste and set the pot aside.

Cauliflower Layer Instructions:

  1. Blend cauliflower and 2 egg whites together until it’s a puree and then stir through fresh basil and parsley.

Eggplant layer Instructions:

  1. Pan fry eggplant pieces in a pan for 1 minute in olive oil with a sprinkle of salt and pepper before layering in Lasagne
  2. In a baking tray or lasagne dish, start layering the eggplant , then mince, then cauliflower sauce.
  3. Keep layering until you fill baking dish, finishing with cauliflower sauce on top
  4. Cook in the oven, at 180°C (355°F), for 40 minutes.
  5. Garnish with fresh basil and a few cherry tomatoes.

This recipe comes from Healthy Junk, get your copy here.

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