I had avoided making lasagna up until now because all those layers just looked like hard work to me.

Having finally relented I discovered that it’s about as simple to make as spag bol, with just one extra (easy) step in making the cheesy bechamel sauce! The mind can play tricks on you it can : )

I made the traditional lasagna healthier simply by reducing the amount of meat and increasing the amount of vegetables. I also cooked it in some homemade chicken stock.

Simply by doing these two things, I’ve increased the vitamin, mineral, phytonutrient and fibre content of the dish.  Also, cooking the meat in the chicken stock makes it more digestible, not to mention boosts the immune system and delivers all that gorgeous gelatin, collagen and glycine to the body.

Lasagna will be definitely making a regular appearance on my meal plans.

It’s hearty, filling and comforting, all the things my kids love.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Olive oil
Tomato paste
Chicken stock
Dried thyme
Dried basil
Tamari sauce
Sea salt
Black pepper

Print

Healthy Lasagna

Prep Time 15 minutes

Cook Time 2 hours

Servings 8

Author Brenda Janschek

Ingredients

• 250-350 grams dried lasagne sheets
• 1 tbsp olive oil
• 1 onion finely chopped
• 1 medium carrot finely diced
• 1 stick of celery finely diced
• 1 zucchini finely diced
• 1 cup mushrooms approx. three large, finely diced
• 4 garlic cloves minced
• 400 gms beef mince
• 200 grams pork mince
• 2 x 400gm can crushed tomatoes
• 1/4 cup tomato paste
• ½ cup red wine
• ½ cup chicken stock
• 2 bay leaves
• 1/2 teaspoon dried thyme
• ½ teaspoon dried basil
• 2 tablespoons tamari sauce
• 1/2 teaspoon sea salt and black pepper

Bechamel Sauce

• 3 tbsps butter
• 3 tbsps flour
• 2 - 3 cups milk
• 1.5 cup grated cheddar cheese
• Pinch of ground nutmeg
• Sea salt and pepper

Instructions

• Heat oil in a large heavy based pot over medium heat. Add onion and cook for 5 minutes, then add garlic, celery, carrots. Cook for another 5 minutes until softened. Add zucchini and mushrooms and cook for another couple of minutes.
• Add beef and pork mince breaking it up as you go.
• Once browned, add crushed tomatoes, tomato paste, red wine, chicken stock, bay leaves, thyme, basil, tamari, salt and pepper.
• Stir then pop lid on and simmer gently for 1 hour stirring occasionally. Remove lid and simmer for further 30 minutes until sauce reduces.
• Preheat oven to 180 C

Bechamel Sauce

• Make once meat and vegetable sauce is cooked.
• In a medium saucepan, melt butter over medium/low heat. Add flour and mix constantly for 1 minute and a smooth paste forms.
• Pour 1 cup of the milk in, mixing as you go to incorporate into the flour mixture. Once thickened add another cup of milk.
• Turn heat up to medium/ high. Stir occasionally, but when sauce starts to thicken, stir more regularly. If sauce is too thick gradually add in the last cup of milk, stirring as you go. Add in 1 cup cheese once the milk has thickened and stir.

Assemble

• Use a large baking dish.
• Smear a bit of the meat sauce mixture on the base, then cover with lasagna sheets. Tear sheets to fit if necessary.
• Spread over enough meat sauce to cover the sheets and pour over some of the béchamel sauce.
• Top with lasagna sheets. Spread with more meat sauce, then pour on more béchamel sauce. Top with lasagna sheets then repeat 1 more time.
• Top with a 4th layer of lasagna sheets, then pour over the remaining bechamel sauce.
• Sprinkle with remaining 1/2 cup cheddar cheese, then bake for 25 minutes.
• Stand for 10 minutes before cutting and serving, serve with big Greek or green salad.

Notes

You could do only 3 layers if you don't have enough lasagna sheets, meat sauce and bechamel sauce

If you know someone who could use some healthy dinner inspo, please share this recipe with them.

If you make my recipes please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek. I get a total kick out of seeing you make my recipes.

And here are a couple other dinner recipe ideas you might love Summer Baked Meatballs with Kale and Juicy Tomato Sauce and Crispy Chicken with Garlicky Potato Cream Sauce.

By the way, do you follow me on Instagram and Facebook? I’m always sharing lots of ideas over there. Come say hi.

Bren x

….enter kids and it seems anything that involves dough and a rolling pin is total bliss for them!

So here we are, Quiche Lorraine with Kale, totally made from scratch by my 11 yr old daughter under my guidance and on high rotation here due to the YUM factor. And what’d ya know, it’s so easy and quick to make. Especially the pastry!

Our pastry edges clearly need some work, but that can be our next challenge.

Btw, on the occasions I just can’t be bothered making the pastry, I use Pampas Butter Pastry or Careme Pastry instead.

And if you’re clever you’ll make a double batch and pop slices into your kid’s lunchboxes  for the week and not have to think about what to make again!

If you’re looking for more recipe inspiration, take a look at my recipe ebook, Easy Wholefood Lunchboxes, packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

Print

Quiche Lorraine with Kale

Servings 6

Author Brenda Janschek

Ingredients

• 200 grams spelt flour
• 100 grams butter
• 1/4 teaspoon salt
• 60 grams chilled water
• 200 grams bacon or ham chopped
• 200 grams cheddar cheese grated
• 7 eggs
• 200 grams pouring cream
• 2 cups kale finely chopped
• sea salt and pepper to taste
• pinch ground nutmeg

Instructions

• Pop flour into a large bowl, add butter and rub together until resembles fine breadcrumbs.
• Stir in salt, then add 2-3 tablespoons of water and mix till a firm consistency.
• Knead the dough briefly on a floured surface then pop in the fridge to chill for around 15 minutes.
• While dough is resting in the fridge, grease a 25cm flan tin and preheat oven to 200 degrees C.
• Beat eggs together then add cream, salt, pepper and nutmeg and add cheese and stir through.
• Remove dough from fridge and roll out to 1cm thickness and line the pastry in the flan tin.
• Prick the base using a fork, cover with baking paper, pop on some pie weights or beans, and blind bake for 15 minutes or until golden.
• Once cooked remove from oven and remove baking paper, pie weights or beans.
• Lower oven temperature to 180 degrees C.
• Spread base of pastry with chopped bacon, then pop in the kale and pour over the egg mixture.
• Bake for 30-40 minutes or until golden brown and firm.

Notes

This is delicious served with a big garden salad and makes a great lunchbox leftover.
For a sharper flavour so a mix of cheddar, parmesan and Romano cheeses, so good!

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

Other recipes you might like are Egg Muffins and Potato,Feta and Spinach Frittata.

Bren x