In 2011, six months after having my first child, I joined the Michelle Bridges 12 Week Body Transformation. During that time not only did I lose about 10 kilo’s, I learnt a lot about nutrition and healthy eating, knowledge which changed my lifestyle and my views on food forever. I also added a whole heap of delicious and healthy new recipes to the memory bank, many which I can now make with my eyes closed. This Lasagne is based on what Michelle Bridges called Jen’s Lasagne because it was given to her by a fellow member.
Although my family and I absolutely love a juicy fat lasagne smeared with thick layers of béchamel sauce, this recipe is a healthy substitute that still tickles our tastebuds. This is the only lasagne I cook now because its packed full of veggies, yummy tomatoey meat and is loved by the whole family.
I have made a couple of tiny alterations to the original recipe, such as changing the low-fat ricotta to full fat, simply because I have learnt over the years that reduced-fat options have a higher sugar content but it’s up to you which one you choose to use. I’ve also added a bit more cheese, because, why not!
500g lean beef mince
1 x onion, chopped
500g chopped mushrooms
2 x teaspoons of crushed garlic
400g can of crushed tomatoes
2 x tomatoes chopped (or you can use another 400g can of crushed tomatoes instead)
1 x zucchini grated
1 x carrot grated
375g packet of fresh lasagne sheets
1 x tablespoon of mixed herbs
500g tub of ricotta
250g packet of frozen chopped spinach, thawed and excess liquid squeezed out
1 x egg
1/2 a cup of shredded parmesan
1/2 cup of grated cheese
1 x pinch of ground nutmeg
1. Preheat oven to 180 degrees. Combine the cheese topping ingredients – ricotta, spinach, egg, cheeses, nutmeg – in a bowl and set aside. Leave a small amount of parmesan cheese aside to sprinkle on top at the end.
3. Increase the heat a little, add the mince and cook, stirring and breaking up lumps with a wooden spoon until the meat is browned.
4. Add the canned tomatoes (and the fresh tomatoes if you have decided to use these), zucchini and carrot and herbs and simmer, uncovered, for about 10-15 minutes until the sauce has thickened slightly.
5. Layer the bottom of your lasagne dish with lasagne sheets, making sure the whole base is covered but no sheets are overlapping. Cut to fit if necessary. Spread a thin layer of meat mixture over the sheets.
7. Top with another lasagne sheet and the rest of the meat mixture. Top with another layer of lasagne sheets.
8. Spread the cheese and spinach topping evenly over the top of the last layer of lasagne sheets.