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So what’s the difference between Clean Eating lasagna and your regular homemade lasagna? Shhh don’t tell anyone, but the answer is … nothing. The whole point to Clean Eating is making food using whole food ingredients. It’s not complicated and it’s something everyone can do.
And chances are you’re already doing just that if you’re already opting to make your lasagna at home.
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There are a couple of tweaks we can make to make this meal a little healthier, but overall, it’s a goodie and you can feel pretty good serving this up to the family.
5 Tips to Make Your Lasagna a little healthier
- Hide the Veggies – If you have a few fussy eaters in the house, add hidden veggies to the sauce. Sneak in a layer of spinach or grated veggies (carrots, celery and zucchini are great).
- Reduce the Cheese – Limit the amount of cheese you use in the dish by only adding it the top rather than between all the layers and leave it out of the white sauce completely. Trust me ,they won’t even notice.
- Watch your portion sizes. The easiest way to limit massive serves is to offer it with a salad. Don’t use a side dish for the salad, but rather pop salad and lasagna on the same plate so that half the plate is taken up with the side salad.
- Opt for Wholegrain Pasta. Personally, although wholegrain is higher in fibre, pasta is not what I would consider an everyday food. The important part of the meal is what goes with it. If your family prefers a more refined pasta, then don’t let that be the reason you’re not making it. Try and choose an Organic Lasagna but since most of the flour we eat these days has been genetically modified, it becomes a little like chasing your tail. If you’re really worried about making the best pasta choice, then take a look at Einkorn pasta. It’s made with my favorite ancient grain flour (read more about why I love it here).
- Cheat Cleverly – If you make your lasagna using bottled pasta sauce – and there are plenty of times when I do this too – choose organic whenever you can and check the ingredients. Make sure your pasta sauce contains only real food ingredients. There are tons of well priced, good quality bottled pasta sauces on the market now. You don’t have to settle for less.
How to Make Homemade Lasagne
Bolognaise Sauce (Makes 4 Cups)
1 tablespoon olive oil
1 brown onion, finely chopped
1 carrot, peeled, finely diced or grated
2 garlic cloves, crushed
1 teaspoon dried oregano
600g lean beef mince
2 x 400g cans chopped tomatoes
2 tablespoons tomato paste
Salt and Pepper
3 cups milk (750ml)
3 Tablespoons plain flour
Salt and Pepper
Cheese and Pasta
250g grated mozzarella (or cheddar)
400g instant lasagne sheets or 375g packet fresh lasagne sheets
Preheat oven to 180 degrees C.
Make the Mince Sauce
- Heat oil in a large frying pan over medium heat. Add onion and cook until slightly translucent. Add garlic, mince and oregano.
- Fry until moisture has evaporated and mince is lightly browned. Add carrots, tomatoes and tomato paste and stir to combine.
- Bring to the boil, cover, reduce heat to low and simmer for 20 minutes.
- Set aside to cool slightly.
Make the White Sauce
- To make the cheese sauce, place the butter in a saucepan and melt at a medium / low heat. You don’t want the butter to brown or burn.
- Stir in the flour and cook for 2-3 minutes until the mixture begins to bubble. The mix will darken slightly.
- Slowly add the milk, a cup at a time, whisking until the sauce is smooth before adding the next cup.
- Remove from the heat, season with salt and pepper
- OPTIONAL: IF you prefer a more cheesy sauce, you can stir in 1/4 cup grated Parmesan cheese.
Assemble your Lasagne Layers
In a 20cm x 30cm baking dish, layer your lasagna like this:
- A spoon or two of bolognaise sauce,
- A handful of grated mozzarella
- Layer your lasagne pasta.
Repeat the layering twice more, until you’ve used up all the ingredients. This can take a little guess work, but I work on a third of mince sauce per layer.
Finally, on your last layer of lasagne, pour over the cheese sauce and the remaining grated cheese.
Bake in the oven for 40 minutes until golden brown.
Take it out the oven before serving and let it rest for 10 minutes before serving. This lets the lasagne ‘stick together’ more so it doesn’t collapse once you pop it on the plate.
1. Batch cook and freeze HUGE Portions of Bolognese Sauce to use in this recipe.
2. Instead of making up a white sauce, mix together 1 tun of riccotta cheese (or cottage cheese) and two eggs. Layer on top and sprinkle with grated cheese. Bake as usual.
3. You can opt for Store bought, organic pasta sauce in the bottle if you are short on time. Simple Replace Tomatoes, puree, oregano and garlic with two bottles of pasta sauce. There are quite a few good quality pasta sauce options available in most supermarkets. Make sure you check the ingredients to make sure it contains only tomatoes, herbs, garlic, onions and salt and pepper. Here’s one of the brands I use.