January 13, 2016
Lean minced meet lasagna with a variety of vegetables and an organic tomato sauce base. Served with a crisp green salad.
The pasta sheets and layers
1Wash and slice the leeks, celery and onions. Chop up the carrots.
2Add the coconut oil to a heated skillet and add the minced beef or chicken to the pan and cook for a 5-7 minutes or until fully cooked. Add the garlic and oregano and cook for a few more minutes.
3Now add the sliced leeks, chopped onion, celery, carrots and more garlic if desired, and cook for a further 2-3 minutes. Add the shitake mushrooms and cook for a further 2 minutes.
4Slowly stir in the vegetable stock, canned tomatoes, tomato purée (or ketchup), then drop a bay leaf into the pan and bring the mixture to a simmer. Season with lots of freshly ground black pepper. Turn down the heat slightly and leave the mince to simmer for 15-20 minutes – or until the mixture is rich and thick, stirring occasionally.
5Meanwhile cook the lasagna sheets as per the directions. Drain in a colander under running water until cold. Drain on kitchen paper or a clean tea towel.
1To create the cheese sauce: heat the milk gently and stir in the cheese, the cornflour and add the 2nd bay leaf. Keep stirring until the cheese has melted.
The Lasagna Layers
1Preheat the oven to 200C/400F/Gas 6. Add a layer of lasagna sheets to the bottom of a lasagna dish, add 1/3 of the beef / chicken mixture on top. Layer with the pasta sheets and repeat – making sure that the mixture is sandwiched between pasta sheet, and that a pasta layer should be on the very top.
2Pour the cheese sauce over the top and grate a light layer of Parmesan cheese over the cheese sauce. Bake for 30 minutes or until golden-brown and bubbling. Divide into portions and serve with a freshly dressed green salad.
Oregano contains vitamin A, which maintains the immune system and vision, vitamins C and E which has strongantioxidant properties and K to prevent blood clotting, as well as folate, vitamin B6, calcium and magnesium to metabolize bones, potassium to maintain heart rate and blood pressure, and iron to prevent anemia. Oregano contains an active agent known as rosmarinic acid, which is a strong antioxidant.It also has anti-inflammatory, anti-microbial, and anti-fungal properties.