Spinach and Meat Whole Wheat Lasagna |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is how I made my last lasagna and it turned out pretty well. I used a mix of pork and lamb mince. I think it is so much better the next day. So make it ahead and partially cook it, so that it doesn't over cook while re-heating it. Ingredients:
8 sheets no-boil whole wheat lasagna noodles |
700 ml pasta sauce |
500 g lowfat mozzarella cheese |
4 (12 ounce) boxes frozen spinach |
500 g hamburger |
500 g low fat cottage cheese |
2 cups low-fat milk |
60 g butter or 60 g margarine |
1/4 cup flour |
Directions:
1. Place lasagna sheets in boiling water to soften slightly. Drain thawed spinach; squeeze some of excess liquid off.
2. Brown mince and drain off fat, return to pan add pasta sauce. Simmer for 10-15 minutes.
3. Make bechemel sauce by melting butter, adding flour and stirring over med heat for 2 minutes, gradually add milk bringing to boil to thicken. Then add cottage cheese gradually, incorporating into milk mixture and heating through.
4. Place layer of lasagna sheets on bottom.
5. Place half spinach in layer. Sprinkle with mozzarella cheese.
6. Place layer of lasagna sheets.
7. Place half of meat mixture in next layer.
8. Repeat steps layers, and top with layer of lasagna sheets, bechemel sauce and sprinkle liberally with mozzarella cheese.
9. Cook at 180°C for 45 minutes.
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