Of all the cuisines out there, Italian is easily one of my favourites. Even though the main elements are quite simple (tomatoes, olive oil, herbs), upon combining them you get food that is majestic and delicious. This particular recipe doesn’t take as long as a traditional lasagna because there aren’t any pasta sheets to soak or cheese sauces to make. Although it’s missing two central components it still tastes good and the best part of it is, it’s healthier. This recipe serves 4-6 people.
1/4 of an onion
500g fat free mince
200g tinned chopped tomatoes
200g tinned whole tomatoes
100g tomato puree
1 tbsp oregano
1 tbsp basil
1 tbsp garlic
2 bay leaves
1 chicken stock cube
684g butternut sliced into disks
230g medium fat plain cream cheese
102g mozzarella cheese
1. Chop up your onion and fry on medium heat in a medium sized pot until brown.
2. Add the minced meat and cook until it starts to brown
3. Pour in the chopped tomatoes, whole tomatoes and tomato puree. Combine
4. Add your oregano, basil, garlic and bay leaves. Season with salt and pepper.
5. Add your stock cube, a cup of boiled water and mix it all up!
6. Leave to simmer for about 30 minutes making sure to come back and add water now and then based on how thick you want your sauce to be.
7. Preheat the oven to 180 degrees Celsius ten minutes before your meat sauce is done.
8. Slice your butternut into disks.
9. Before you start lawyering, remove the bay leaves.
10.Now the important bit. For every layer, spread cream cheese onto each butternut disk and place in your baking dish. Top with a generous ladle of meat sauce and sprinkle some mozzarella on top. Repeat. You should have enough cream cheese left to spread on top of the lasagna which you will sprinkle with mozzarella, black pepper and a drizzle of olive oil
10. Place in the oven for 25 minutes or until the butternut starts to soften.
11. Remove from the oven and serve with a salad of your choice.
I hope you enjoy this recipe as much I did! If you’d like more detailed nutritional information, click here.