Lasagna
What's for dinner tonight? Lasagna, the one meal that can really make you drool. And make you fat, haha. Thankfully we don't have it that often (however, I made 6 portions, so it's going in the lunch boxes for Wednesday and Thursday, haha!).
Anyway, if served in a smaller piece, with a green, fresh salad on the side, it's not so bad. It's even better if it's made with whole grain pasta, rather than normal. I keep the glycemic index low by not using flour for the bechamel sauce, but only a tablespoon of corn starch instead. Anyway, it came out really nice and both me and Chris loved it.
Lasagna for 6:
- 500 grams of minced meat (I used 50/50 beef and pork)
- 8 medium sized tomatoes
- 200 grams of mushrooms
- 4 tbsp tomato purée
- 1 white onion
- 3 cloves of garlic
- 1 tspn olive oil
- salt, pepper, balsamic vinegar, nutmeg, basil
- 2,5 deciliters cooking cream (15%)
- ½ deciliter low fat creme fraiche
- 2 deciliters grated cheese
- 1 tbsp corn starch
- lasagna pasta plates, preferably whole grain (I used lasagna verde)
Put the oven to 200 degrees Celsiuis. Dice the onion, garlic and mushrooms and fry in a big pan until soft. Add the meat, diced tomato and tomato purée + spices and let it cook for 20-30 minutes with the lid on.
Pour the cream, creme fraiche and cheese into a saucepan and bring it to boil. Turn the heating down and season with salt, white pepper and nutmeg.
Take an oven safe tray (big enough for 6 portions of lasagna ;-)) and cover in a light layer of olive oil. Begin layering with bechamel sauce, meat sauce and pasta plates. Finish top layer with a mix of both and add just a thin layer of cheese on top. Cook in the oven for 25 minutes, take out and let it rest for 10 minutes. Ready to serve! Yum!
