Healthy Lasagne

In this lasagne, I used brown pasta sheets, and then layers of spinach and cheese and meat to make a lighter and healthier style dish.

1kg mince (or mince your own from steak)

3 onions, chopped

2 cloves garlic

olive oil

4 sticks celery, chopped

3 peppers (red and green), chopped

200g mushrooms, chopped

1 Knorr beef stock gel packet (or 3 oxo cubes)

3 jars tomato sauce (I like Dress Italian slow cooked)

250ml red wine

Salt and pepper

2 tubs Quark non-fat soft cheese

400g natural low-fat cottage cheese

1 bag (200g) baby spinach

1/2 whole nutmeg grated

Brown lasagne sheets

2 fresh mozzarella balls

Preheat oven at 180 degrees.


Grease a lasagne dish, mine is pottery and 12 inches by 24 inches and 3 inches deep so fairly big, if you have a smaller one make 2 lasagnes or half the recipe.


Fry the onions and garlic in a deep frying pan until soft, add the mince and cook until brown.


Add the peppers, celery and mushrooms and cook off.


Melt down the beef stock and then add the tomato sauces and wine and simmer for 20 minutes, finishing off with salt and pepper.


Whilst the meat is simmering, put the Quark, cottage cheese and spinach into a large bowl or electric mixer and mix together until combined.  Add the nutmeg and salt and pepper to taste.


Take the lasagne dish, put a layer of brown pasta along the bottom and cover with a thick layer of meat (about 1/2), then cover with lasagne sheets.  Next put a layer of spinach and cheese (again about 1/2), then cover with lasagne sheets again.  Another layer of meat is next, then sheets, then finally the rest of the spinach and cheese mix.  Then tear down to mozzarella into thin pieces and lay across the top of the lasagne.


Cook for 30-40 mins until bubbling and golden brown on top, Print this post