Name: Healthy Beef Lasagne with Wholemeal Pasta and Nutmeg Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 large onion (250g), finely chopped; 320g carrots, finely chopped; 2 celery sticks (140g), finely chopped; 2 bay leaves; 500g 5% fat beef mince; 3 large garlic cloves, finely grated; 400g can chopped tomatoes; 1 can water (approx. 400ml); 2 tbsp tomato purée; 1½ tsp vegetable bouillon powder; 400ml semi-skimmed milk; 30g wholemeal flour; 1 bay leaf; Generous pinch of nutmeg; 6 sheets wholemeal lasagne (125g); 25g finely grated parmesan

Ingredients

1 tbsp olive oil

1 large onion (250g), finely chopped

320g carrots, finely chopped

2 celery sticks (140g), finely chopped

2 bay leaves

500g 5% beef mince

3 large garlic cloves, finely grated

400g can chopped tomatoes

2 tbsp tomato purée

1½ tsp vegetable bouillon powder

400ml semi-skimmed milk

30g wholemeal flour

Generous pinch of nutmeg

6 sheets wholemeal lasagne (125g)

25g finely grated parmesan

Instructions

Step 1: Preheat the oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan over medium heat. Add the onion, carrots, celery, and one bay leaf. Fry for 8-10 minutes until the vegetables soften and start to turn golden.

Step 2: Add the beef mince and grated garlic to the pan. Stir-fry for about 5 minutes until the beef browns evenly.

Step 3: Stir in the chopped tomatoes, a canful of water, tomato purée, and vegetable bouillon powder. Bring to a boil, cover, and simmer for 20 minutes. Remove the lid after 10 minutes to allow the sauce to reduce slightly.

Step 4: While the mince simmers, pour the milk into a medium pan and whisk in the wholemeal flour over low heat until smooth. Add the second bay leaf and a pinch of nutmeg, then continue whisking and cooking for 8-10 minutes until the sauce thickens.

Step 5: Remove both bay leaves from the meat sauce and white sauce. Spoon a third of the meat sauce into the base of a 19 x 24 cm baking dish, then top with two lasagne sheets.

Step 6: Add half of the remaining meat sauce over the sheets, then cover with two more lasagne sheets. Repeat with the rest of the meat sauce and remaining sheets.

Step 7: Spoon the white sauce evenly over the top layer and sprinkle with finely grated parmesan.

Step 8: Bake in the preheated oven for 40 minutes, until the lasagne is bubbling and golden on top. Let it rest for a few minutes before serving.

Tips & Variations

For extra flavor, add a handful of chopped fresh basil or oregano to the tomato sauce while simmering.

You can replace the beef mince with lean turkey or chicken mince for a different protein option.

Using wholemeal lasagne sheets boosts the fiber content and adds a nutty depth to the dish.

To make it vegetarian, swap the meat for cooked lentils or mixed mushrooms.

If preferred, replace the parmesan with a vegetarian hard cheese or nutritional yeast.

Storage

Store leftover lasagne in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 180C oven for 20-25 minutes until heated through. This lasagne also freezes well; wrap tightly and freeze for up to 2 months. Defrost overnight in the fridge before reheating.

FAQs

Can I prepare the lasagne ahead of time?

Yes, you can assemble the lasagne a day in advance and keep it covered in the refrigerator. Bake it fresh when ready to serve for the best texture and flavor.

Is it necessary to add bay leaves?

Bay leaves add subtle depth to the sauce but can be omitted if unavailable. Just be sure to remove them before assembling the lasagne, as they are tough and not edible.