Monday 13 May 2013: A healthier version of: Lasagna

We all have favourite meals and treats that we enjoy. They might represent memories of home-cooked meals and happy times, be sources of comfort, or the only thing we've mastered the art of cooking (and so we use it to impress!). Whatever the reason a favourite exists I think it's worthwhile exploring recipe tweaks or tricks to make it healthier. So for the next ten Mondays my blog will focus on experimenting with creating a healthier version of some classic favourites. 

I've always known one of my husband's favourite meals is a lasagne  A staple on the dinner menu in his childhood (and a household with four hungry and growing boys!) it's the perfect combination of meat, carbs and cheese (the boy's 3 essential food groups!). 

Since getting married a few years ago I haven't exactly excelled in the "wifely duty" of cooking for my husband. The most impressed I've made him is when I've managed to place a roast into the oven and when I've done this he's showered me with compliments in the style of The Castle's leading man "Oh it's what you've done with it darl!" (Put it in the oven!). So last night when I informed him I was making a lasagne I think he almost didn't believe me such was his excitement. Little did he know I was making it a healthier version.

This is the recipe I came up with: 

Ingredients

Sheets of Organic 100% wheat lasagne pasta sheets

Approx 500g Chicken (or Turkey) minced (just use extra veges instead for a vegetarian option)

2 Zuchinnis - grated

4 Mushrooms - thinly sliced

2 Tomatoes - Diced

1 jar of organic pasta sauce (Tomato and Basil)

1 Tablespoon of Extra Virgin Olive Oil

180g of Organic Feta cheese

1/2 cup of soy cheese - grated (or you can use your preferred cheese)

Method: (Pre-heat oven to 200 degrees)

1.Cook chicken with the oil in a large fry pan; add Zuchinni, Mushroom, Tomato and Most of the Pasta Sauce, stir to combine. Set mixture aside. 

2. Crumble the block of feta cheese

3. Spoon some of the mixture into a baking tray, cover with lasagne sheets, spoon more mixture on top, cover with lasagne sheets, spoon the rest of the mixture on top, cover with lasagne sheets, spoon the last of the pasta sauce onto the top layer of lasagne sheets and spread evenly. Top with crumbled feta. 

4. Cover with tin foil and bake for approx 35 minutes

5. Remove tin foil and sprinkle with grated cheese. Return to oven for a further 10 minutes. 

The result wasn't perfect (and definitely had more taste than visual appeal!) - but I was told by my husband it was. And I managed to sneak two zuchinnis past him (a vegetable he insists he dislikes). So I'd say it was a pretty good success!