Get junior chefs into the kitchen to make this super-easy, super-tasty lasagne.
Ingredients
- Olive oil spray
- 1 brown onion, finely chopped
- 2 celery sticks, trimmed, finely chopped
- 1 carrot, peeled, finely chopped
- 2 garlic cloves, crushed
- 500g pork and veal mince
- 400g can diced tomatoes
- 4 fresh lasagne sheets
- 25g (1/3 cup) finely grated parmesan
Bechamel
- 40g butter
- 40g (1/4 cup) plain flour
- 410ml (12/3 cup) milk
- 25g (1/3 cup) finely grated parmesan
Method
- Step 1Preheat oven to 190ºC. Spray four 500ml (2-cup) capacity baking dishes with oil. Heat a non-stick frying pan over medium heat. Spray with oil. Cook the onion, celery and carrot, stirring, for 5 minutes or until the onion softens. Add the garlic and cook for 1 minute or until aromatic.
- Step 2Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned.
- Step 3Stir in the tomato. Reduce heat to low. Simmer, stirring often, for 10 minutes or until the mixture reduces slightly.
- Step 4Meanwhile, to make the bechamel sauce, melt the butter in a saucepan over medium heat until foaming. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring constantly, until smooth. Return to heat and cook, stirring, for 5 minutes or until the sauce thickens. Cook, whisking, for 1 minute. Remove from heat. Stir in the parmesan and season with pepper. Cut each lasagne sheet into three pieces crossways. Spoon a little mince mixture among the dishes. Top with a lasagne sheet. Top with half the remaining mince. Continue layering, finishing with a lasagne sheet. Top with the bechamel sauce. Use the back of a spoon to smooth the surfaces. Sprinkle with the parmesan.
- Step 5Place the dishes on a baking tray. Bake in the oven for 40-45 minutes or until golden.
- Low carb
Nutrition
2650 kj
Energy
27g
Fat Total
14g
Saturated Fat
6.5g
Fibre
44g
Protein
55g
Carbs (total)
All nutrition values are per serve
- Author: Kerrie Ray
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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