Yields7 Servings
Prep Time10 minsCook Time51 minsTotal Time1 hr 1 min


Lasagne is my all time favourite meal and I could talk about it ALOT but I'll try to keep it short! Lasagne doesn’t deserve to be written off as a high calorie decadent meal, it’s how you eat it and make it that’s important! The Mood Food way is as follows: add red lentils to the bolognese sauce, use wholemeal pasta sheets, use olive oil NOT butter in your bechamel sauce and serve with a delicious simple salad. YUM.
 4 tbsp extra virgin olive oil
 1 onion, large, finely sliced
 4 garlic cloves, crushed
 1 tbsp each of dried oregano and dried basil
 1 kg lean pork mince
 1 celery stick, thinly sliced
 8 mushrooms, finely chopped
 ½ cup dried red lentils
  cup dry white wine
 pepper
 2 cups chicken/vegetable stock
 400 g canned tomatoes
 700 ml passata jar
 2 thyme sprigs
 2 bay leaves
 1 zucchini, grated
 250 g pasta sheets
Bechamel Sauce
 600 ml milk
 60 ml extra virgin olive oil
 60 g plain flour
 salt and pepper
 ½ cup cheddar or mozzarella (shredded)
 2 tbsp parmesan

1

In a large saucepan fry onion, garlic, basil and oregano, and celery in olive oil over medium heat for 3-4 minutes or until softened.

2

Add the mince and break it up with a large spoon while it’s cooking until it’s all in small pieces.

3

Add the wine, salt and pepper and increase the heat until the most of the liquid is evaporated. While it’s cooking put the lentils into a sieve and rinse under running water until the water runs clear.

4

Add the stock, tomatoes, passata, mushrooms, lentils, thyme and bay leaves and mix together well.

5

Reduce the heat and simmer for an hour or so and stir every 10 minutes until most of liquid has evaporated.

6

Remove from heat and stir through zucchini.

Bechamel sauce
7

Heat a saucepan over medium heat and add olive oil. After 30 seconds – 1minute add the plain flour, sprinkling it over the oil and mixing vigorously with a large spoon.

8

Begin adding the milk 200mls at a time and mix continuously. As the mixture gets thicker add the next 200mls and continue to stir. Repeat until you’ve used all of the milk.

9

Add the Mozzarella and Parmesan and season with salt and pepper.

Putting it all together! Use a baking dish approximately 20cm x 30cm
10

Put a thin layer of meat on the bottom of the baking dish to stop the lasagne sticking. Follow with a layer of pasta sheets then meat and bechamel sauce and repeat until the dish if full. Make sure your last layer finishes with bechamel sauce on top and sprinkle with a little extra parmesan and black pepper.

11

Bake for 30mins at 180°c or until golden brown. Cool for 10minutes before serving.

GF - use gluten free lasagne sheets and GF flour in the Bechamel sauce. I make the gluten free version all the time and you'd never know the difference.




Ingredients

Lasagne is my all time favourite meal and I could talk about it ALOT but I'll try to keep it short! Lasagne doesn’t deserve to be written off as a high calorie decadent meal, it’s how you eat it and make it that’s important! The Mood Food way is as follows: add red lentils to the bolognese sauce, use wholemeal pasta sheets, use olive oil NOT butter in your bechamel sauce and serve with a delicious simple salad. YUM.
 4 tbsp extra virgin olive oil
 1 onion, large, finely sliced
 4 garlic cloves, crushed
 1 tbsp each of dried oregano and dried basil
 1 kg lean pork mince
 1 celery stick, thinly sliced
 8 mushrooms, finely chopped
 ½ cup dried red lentils
  cup dry white wine
 pepper
 2 cups chicken/vegetable stock
 400 g canned tomatoes
 700 ml passata jar
 2 thyme sprigs
 2 bay leaves
 1 zucchini, grated
 250 g pasta sheets
Bechamel Sauce
 600 ml milk
 60 ml extra virgin olive oil
 60 g plain flour
 salt and pepper
 ½ cup cheddar or mozzarella (shredded)
 2 tbsp parmesan

Directions

1

In a large saucepan fry onion, garlic, basil and oregano, and celery in olive oil over medium heat for 3-4 minutes or until softened.

2

Add the mince and break it up with a large spoon while it’s cooking until it’s all in small pieces.

3

Add the wine, salt and pepper and increase the heat until the most of the liquid is evaporated. While it’s cooking put the lentils into a sieve and rinse under running water until the water runs clear.

4

Add the stock, tomatoes, passata, mushrooms, lentils, thyme and bay leaves and mix together well.

5

Reduce the heat and simmer for an hour or so and stir every 10 minutes until most of liquid has evaporated.

6

Remove from heat and stir through zucchini.

Bechamel sauce
7

Heat a saucepan over medium heat and add olive oil. After 30 seconds – 1minute add the plain flour, sprinkling it over the oil and mixing vigorously with a large spoon.

8

Begin adding the milk 200mls at a time and mix continuously. As the mixture gets thicker add the next 200mls and continue to stir. Repeat until you’ve used all of the milk.

9

Add the Mozzarella and Parmesan and season with salt and pepper.

Putting it all together! Use a baking dish approximately 20cm x 30cm
10

Put a thin layer of meat on the bottom of the baking dish to stop the lasagne sticking. Follow with a layer of pasta sheets then meat and bechamel sauce and repeat until the dish if full. Make sure your last layer finishes with bechamel sauce on top and sprinkle with a little extra parmesan and black pepper.

11

Bake for 30mins at 180°c or until golden brown. Cool for 10minutes before serving.

GF - use gluten free lasagne sheets and GF flour in the Bechamel sauce. I make the gluten free version all the time and you'd never know the difference.
Lovely, Lovely Lasagne!

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