Lean Lasagne!

Low on the calories and using clean ingredients, this family favourite is a winner for sure! This recipe looks very long but dont be fooled it is super easy too!

Ingredients:

Bolognese Sauce:
500g extra lean beef mince
1 medium carrot, grated
1 medium zucchini, grated
1 small onion finely, diced
1-2 cloves of crushed garlic
handful of fresh spinach, chopped
800g canned organic tomatoes, crushed
2 Tbsp tomato paste with no added salt
1/4 cup fresh basil and parsley combined
fresh cracked pepper to taste

Bachemel Sauce:
1/4 cup whole wheat flour, sifted to remove larger wheat particles
2 Tbsp Olive oil
1.5 cups Almond milk (or any milk of your choice)
pinch of seasalt and ground white pepper to taste

8 Mountain bread Rye wraps, trimmed to fit your lasagne dish
pinch or two of sweet paprika


Method:

Bolgognese sauce ~ Combine first 5 ingredients in a large pot on med-high heat, cook stiring and breaking up the mince pieces with a wooden spoon for 5-10 minutes or until meat is browned. Add remaining ingredients to the pot cover with lid and lower the heat to simmer. Simmer sauce for 2-4 hours to really bring out the flavours but if you are time poor once sauce has come back to the boil and herbs/spinach have wilted it can be used.

Bachemel sauce ~ Preheat hotplate to medium heat, in a medium saucepan add the oil and flour and place on the heat, whisk continuously until combined and bubbling but not coloured. Add the milk in small amounts whisking well after each addition until no milk is left or sauce reaches desired thickness, season with salt and pepper and set aside.

Preheat oven to 180 degrees. Once both your sauces are ready, its time to layer it into your lasagne dish. Starting with the bolognese sauce ladle enough into the bottom of the dish to just cover base. The next layer is the Rye wraps, add two wraps between each bolognese layer and continue alternating until there is no sauce or wraps left and making sure you end with a wrap layer. Pour your bachemel sauce as the last top layer and sprinkle with sweet paprika to decorate. Place you lasagne into your preheated oven for approx 20-30 minutes or until golden on top. Serve with a garden salad on the side. Enjoy!