Lasagne is such a popular dish but can be so full of fat and other processed nasties so I thought I’d have a go at creating a healthy lasagne. I’ve never made lasagne before so I’m pretty proud of this. It tastes divine, as good as any “normal” lasagne, rich, creamy and satisfying!
For the filling:
150g Soya Mince (soaked in 450ml of vegetable stock (or just plain water) and a glug of olive oil) or quorn mince (no need to soak)
1 White onion
1 clove of Garlic
1 Red Pepper
800g Chopped Tomatoes
1 tbsp Concentrated tomato puree (optional)
1 – 2 tsp mixed Mediterranean herbs (I used oregano, marjoram, thyme and basil)
Black pepper and himalayan rock salt
For the Sauce:
1/2 cup Olive oil
4 tbsp White spelt flour
4 – 5 cups of Soya milk
Himalayan rock salt and black pepper to season
a pinch of nutmeg (optional)
For the rest of the Lasagne:
8 whole grain Spelt lasagne sheets
150g soft goat’s cheese
Grated hard goat’s cheese for the top
Start by soaking the soya mince in the vegetable stock and olive oil. Allow it to absorb the water, ideally leaving it for at least an hour, but if you haven’t got time then just until it absorbs the liquid. Chop the onion, garlic and red pepper. Add the onion to a large pan and saute until translucent. Add the garlic and pepper and saute for a further few minutes. Add the soya mince, stirring well and then add the tomatoes and tomato puree. Finally add the herbs. Bring to the boil then simmer for as long as you can, at least 20 minutes. Taste and season.
Preheat the oven to 180 C.
Meanwhile start on the bechamel sauce. Add the olive oil to a cold pan and place on a moderate heat. Add the flour and mix continuously using a wire whisk. The flour will dissolve in to the oil and there shouldn’t be any lumps (if there are you can always run the sauce through a sieve later so don’t panic). After a few minutes, once the flour and oil are mixed and starting to form a paste you can start to slowly add the milk. Run the milk down the side of the pan and start with a little, whisking all the time to prevent the sauce separating. Mix all the time and continue to add the milk. After you’ve added about a third allow the sauce to thicken, then add more milk, continue with this until you have the consistency and amount you want. Add the salt, pepper and nutmeg.
Grease a 8 – 9 inch baking tray/lasagne dish and start by adding a thin layer of the sauce. Then add a layer of soya mince and crumble half the soft goat’s cheese on top. Lay 4 lasagne sheets on this and add another layer of sauce. Next add the rest of the mince and goat’s cheese. Add the other 4 lasagne sheets and pour the rest of the sauce on top. Finish with a grating of hard goat’s cheese and pepper.
Pop in the oven for 35 minutes, or until the cheese is golden and bubbling. Enjoy with a side salad 🙂