This is my own lasagna recipe, which has evolved over time to where it is now. In my usual fashion, this meal is light on the fat and full of veges and great to make in large batches and freeze for another night. I have tried this without going the extra length of roasting the pumpkin and zucchini but it didn’t have the nice caramelised taste that I was after. It is well worth the extra effort. This is how it is done
Healthy wholefood lasagna
4 zucchini, thinly sliced lengthway
1/4 of a pumpkin, thinly sliced and steamed
Cob of corn, corn removed
500gm 5 star mince
150gm kale or baby spinach or frozen finely chopped spinach
1 x small onion, diced
2 tsps minced garlic
6 mushrooms, sliced
1 x small head broccoli, cut up and steamed
1 x packet instant lasagna sheets
100gm low fat fetta cheese
1 x passata sauce jar
1 x pasta sauce jar
white sauce (optional)
1. Preheat oven to 180 degrees.
2. Place zucchini in fry pan with olive oil and cook on high heat for 2 mins each side until golden, repeat until all zucchini done.
3. Roast pumpkin the same way with olive oil in fry pan.
4. Add garlic and onion to pan and scatter garlic, add mince and brown. Add spinach, corn and jar of pasta sauce. Combine and simmer over low heat. Add pepper, oregano (your favourite herbs).
5. Pour 1/3 passata into baking dish and spread evenly over dish. Place a single layer of lasagna sheets on top of passata, then top with mince, zucchini, pumpkin, broccoli, fetta cheese, mushrooms.
6. Cover with another layer lasagna sheets, plus another 1/3 of passata spread over sheets. Complete as above with mince, zucchini, pumpkin, broccoli and fetta.
7. Finally cover with remaining lasagna sheets and rest of passata. Sprinkle with grated cheese.
8. Bake in oven for 30 minutes, cut up and serve with a side of salad.
* White sauce is optional if you prefer make up your favourite and add to the top layer of lasagna under the cheese