Homemade lasagna
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 403.8
- Total Fat: 15.3 g
- Cholesterol: 60.7 mg
- Sodium: 217.8 mg
- Total Carbs: 41.4 g
- Dietary Fiber: 5.4 g
- Protein: 23.8 g
View full nutritional breakdown of Homemade lasagna calories by ingredient
Introduction
Homemade healthy lasagna.I always make more than I need because it is easy to freeze and then when I need it during the week I just pop it in the oven/microwave.
It is much lighter than the usual lasagna because there are so many vegetables and I don't use any oil to cook (except for the white sauce). Homemade healthy lasagna.
I always make more than I need because it is easy to freeze and then when I need it during the week I just pop it in the oven/microwave.
It is much lighter than the usual lasagna because there are so many vegetables and I don't use any oil to cook (except for the white sauce).
Number of Servings: 14
Ingredients
-
2 medium (2-1/2" dia) Onions, raw
4 serving 1 Med. Green Bell Pepper
1 pepper Jalapeno Peppers
750 grams Ground Pork
2 cup, sliced Zucchini
2 eggplant, unpeeled (approx 1-1 Eggplant, fresh
5 medium whole (2-3/5" dia) Red Ripe Tomatoes
0.25 cup Tomato Paste
1 cup Tomato Sauce
1 glass (3.5 fl oz) Red Wine
15.5 oz Pasta, Lasagna Noodles
500 mL Milk, 1%
0.437 cup Flour, white
1 1tsp Canola Oil
1 cup, shredded Gruyere Cheese
Tips
You can make the tomato sauce in advance (it also freezes easily). The sauce can also be used as bolognese sauce.
Directions
Bolognese sauce:
Finely mince the onion, put in pan with 1/2 cup of water, add the minced meat and cook until meat is cooked through.
Dice all the vegetables in 0.5 cm cubes, add to the the pan, as well as the tomato paste, tomato sauce and a glass of red wine.
Let it simmer for about 30 minutes until it has thickened.
White sauce:
stir the flour and oil in a pan, slowly while whisking add the milk. And stirr until it has thickened (but not much, it will continue to thicken in the oven).
Assemble:
I used one 43x33cm dish and one 33x22cm dish.
Add a few ladles of the tomato sauce on the bottom of your dish.
Then add the lasagna noodles (don't overlap them). Then some white sauce (enough to cover all the noodles, but no more than a ladleful).
Then add the tomato sauce. Then noodles - white sauce - tomate sauce - noodle etc.
Finish with a last layer of noodles and white sauce, and then add grated cheese. Bake in the oven at 175°C - 350°F for about 30-40 minutes.
Serving Size: Makes a generous 14 servings
Number of Servings: 14
Recipe submitted by SparkPeople user CECEMEL.
Finely mince the onion, put in pan with 1/2 cup of water, add the minced meat and cook until meat is cooked through.
Dice all the vegetables in 0.5 cm cubes, add to the the pan, as well as the tomato paste, tomato sauce and a glass of red wine.
Let it simmer for about 30 minutes until it has thickened.
White sauce:
stir the flour and oil in a pan, slowly while whisking add the milk. And stirr until it has thickened (but not much, it will continue to thicken in the oven).
Assemble:
I used one 43x33cm dish and one 33x22cm dish.
Add a few ladles of the tomato sauce on the bottom of your dish.
Then add the lasagna noodles (don't overlap them). Then some white sauce (enough to cover all the noodles, but no more than a ladleful).
Then add the tomato sauce. Then noodles - white sauce - tomate sauce - noodle etc.
Finish with a last layer of noodles and white sauce, and then add grated cheese. Bake in the oven at 175°C - 350°F for about 30-40 minutes.
Serving Size: Makes a generous 14 servings
Number of Servings: 14
Recipe submitted by SparkPeople user CECEMEL.