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A healthy twist on a classic Italian favourite. Here we maintain all the great flavours of a lasagne but with small adjustments to improve the nutritional value.
For the Pasta:
For the Ragu:
For the Cream:
1.
Heat olive oil in a large pan, then toss in the previously chopped onion, carrot, and celery. Cook for about 10 minutes, stirring occasionally so it doesn’t burn. Add a pinch of salt and pepper to help draw out the flavours.
2.
Add the minced beef and cook until browned, breaking it up as you go. When the beef is no longer red, pour in the wine and let it simmer for a minute or two to cook off the alcohol.
3.
Stir in the tomato paste and passata, then pour in just enough water to cover everything (about 1 liter). Add the rosemary, sage, and bay leaves in a little bundle (a kitchen string works great here), then mix in the sugar and balsamic vinegar.
4.
Turn down the heat, cover the pan partially, and let it simmer for about 2 hours, stirring occasionally. If the sauce gets too thick, just add a little more water. By the end, you want a rich, creamy sauce—nothing too runny.
5.
Taste and adjust the seasoning with salt and pepper, then pull out the herb bundle.
6.
For pasta: Crack the eggs into a bowl and mix in the flour little by little until a smooth dough forms. Knead it for about 10 minutes on a floured surface until it’s elastic and smooth. Cover with plastic wrap and let it rest in the fridge for at least 30 minutes.
7.
Once rested, roll out the dough on a floured surface until it’s thin (about 0.2 inches). Cut into long rectangles that will fit your lasagna pan.
8.
Bring a large pot of salted water to a boil, then drop in one sheet of pasta at a time for about 30-40 seconds. Use a skimmer to remove the sheets and set them aside to drain and cool.
9.
Making the Butternut Squash Cream: Boil peeled and cubed butternut squash until it’s soft, then blend it with a splash of unsweetened almond milk, a touch of Parmesan, a pinch of salt, pepper and nutmeg at taste.
10.
Assembling the Lasagna: Preheat your oven to 338°F (170°C).
11.
Start by spreading a little ragu at the bottom of the lasagna pan. Then lay down your first sheet of pasta.
12.
Layer some pumpkin cream, a bit of ragu, and a generous sprinkle of grated Parmesan. Continue layering like this, finishing with a top layer of cream and ragu covered in Parmesan. Bake the lasagna in the oven for 40 minutes or until the top is golden and bubbly.
Tip
Store-bought pasta is fine to use, or using sliced vegetables such as aubergine and courgette can be a great way to reduce the carbohydrate content. Serve alongside vegetables or salad to balance the meal with plenty of fibre. Low-Carb Option: Swap the pasta for thin slices of zucchini. Slice them lengthwise, grill or bake for 15 minutes at 338°F (170°C), then layer them just like you would pasta. Low-Fat Option: Use low fat cheese or reduced quantities, and swap beef for chicken or turkey.
Cost-saving tips