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 healthy yet delicious. Enjoy.
2sticks of celeryfinely sliced
4clovesof garlicpeeled and crushed
1poundof quality lean ground beef – organic if possiblealternatively you can use organic ground turkey
1can of plum tomatoes
2zucchinisthinly sliced lengthways
1cupof already roasted red peppersor you can make your own at home
4sheets of lasagnewhole wheat if possible
Salt and pepper to taste
For the cheese sauce
* By using an extra mature, strong cheddar you’ll need much, much less and still get a full flavor.
8ouncesmature cheddar cheese
Dash of nutmeg
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. Chargrill 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 cornflour 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 2o 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 for approximately 20 to 30 minutes until bubbly. Serve immediately with a side salad.