A winter belly warming favourite recipe tweaked so you that you can enjoy it without the guilt, knowing that you're giving your body some decent well rounded nutrition as well as comfort on these cold winter nights. This recipe has less calories, much less dairy and saturated fat than traditional recipes and it also includes loads of hidden vegetables. You can't even taste them!
Meat, veg and tomato sauce
1 tbs of olive oil
1 brown onion - finely diced
3 garlic cloves - finely diced
1 carrot - shredded
1 celery stick - finely diced
5 mushrooms - finely diced
1/2 a medium sized eggplant - finely diced
500 grams leanest mince you can find (you can broil the mince before putting in the sauce. Refrigerate and remove any extra fat)
1 can of canned tomatoes
3 tbsp of tomato paste
pepper and sea / himalayan salt
In a large pan over medium heat, add oil to pan and heat.
Add onion, garlic, pepper and salt and stir for a minute or two. Add the rest of the vegetables and sauté for a few minutes. Add a tbsp of water if it dries too much or cover with a lid for a couple of minutes. Add the tomatoes and tomato paste. Stir well. Add the mince, stir well and cover till cooked 10-15 minutes (stirring occasionally). Set aside
Top with 2 cups of standard mozzarella or buffalo mozzarella
Melt the butter in a pot. Take pot off the heat and add the flour, stirring till becomes a smooth paste. Then add pepper, salt, nutmeg and 1/2 cup of almond milk, stir constantly until its creamy and add another 1/2 cup of almond milk. Repeat till you run out of almond milk. Add the parmesan or goats cheese, remove the bay leaf.
You'll need a box of lasagne from the supermarket.
Preheat oven to 180 fan forced.
Grease a large baking tray with a tbsp of olive oil. Use baking paper to spread it all over the tray. Then put a later of the most water part of the tomato sauce into the bottom. Then a layer of lasagne sheets, no overlaps. Then half the remaining tomato sauce as the next layer and then cover with the white sauce. Repeat the lasagne sheets, tomato sauce and white sauce and then top with the mozzarella.
Cook uncovered for 30 minutes. Check if cooked and if not cook for an extra 10 minutes or until golden.
Serve with a bunch of steam green veg or a big green salad for the whole family to enjoy.
See you in the gym soon.