If you’re like me then you’re all about maintaining a healthy lifestyle, but there is no way you’re giving up your favourite foods. What would life be without the tasty stuff?
So to ensure I stay on track for a ‘new me, healthy me’ I have been experimenting with some traditional dishes and making small changes to make them healthier and guilt-free.
They’re still yummy, filling and delicious. (Just minus the bad stuff. Well, most of the bad stuff.)
Lasagne is one of my absolute favourites. For one reason or another, my mother hates lasagne so I never really had it as a child at home. So as you can imagine, it was often what I would choose when we went out for Italian food. And I still do now.
It’s warming, comforting and the perfect winter-time meal.
The only problem is, whilst I love cheese and the ‘white sauce’ (what is that!?) it doesn’t meet my new healthy January game I’ve got going. My solution: a healthy version. I swapped the pasta for thin layers of roasted sweet potato and aubergine. I removed the white sauce completely but kept the cheese in there! Pasta without cheese isn’t worth mentioning in my opinion...
1 x 500g lean beef mince (or Quorn)
2 x cans chopped tomatoes
1 x red onion
2 x carrots
1 x courgette
2 x large sweet potatoes
2 x small aubergine
Enough mozzarella cheese for 2 x layers
1 x Beef stock cube
Half a chopped fresh chilli
Salt & pepper
Small handful of chopped fresh basil
1 x bag rocket to serve on the side
Pre-heat the oven to 180oc. Start by slicing the sweet potatoes and aubergine thinly. Place onto a large tray and drizzle with oil, salt & pepper and chilli flakes. Place in the oven for 15 minutes.
Chop the onion and courgette and simmer in a large, deep pan with some oil. Add the mince or Quorn into the pan and simmer until cooked through. Drain any excess liquid. Once cooked, add the chopped tomatoes, and the beef stock with. I tend to add less water to my stock as I want to avoid a watery mixture! That ones up to you!
Add the ingredients, bar the cheese and rocket, and simmer gently for 20 minutes.
Line your baking tray with the sweet potato, then the aubergine. Add some of the mince mixture, then a layer of cheese and keep going until full! You may need another baking tray depending how large yours is.
Bake in the oven until the cheese has all melted and the lasagne is piping hot.
Serve with the rocket and a drizzle of extra virgin olive oil.