Deliciously Healthy


Preparation time: 15 min

Cooking time: 2 hours

Serves 8-10

You will need


15 ml (1 tbsp) oil

2 onions, chopped

2 cloves garlic, crushed

3 stalks celery, chopped

4 carrots, scraped and grated

300 g extra-lean beef mince

2-3 tins (410 g each) tomatoes

300 g spinach (stems removed), finely chopped

4 x 60 g sachets tomato paste

30 ml (2 tbsp) chopped basil

5ml (1 tsp) fresh marjoram or oregano

15-30 ml (1-2 tbsp) sugar

salt and pepper

125 ml (½ cup) red wine or chicken stock


15 ml (1 tbsp) low-fat margarine

60 ml (¼ cup) cake flour

500 ml (2 cups) low-fat milk

pinch mustard powder (optional)

salt and pepper

160 ml (? cup) low-fat medium cheese such as 10 per cent Cheddar, Elite or Edam


¾packet (400 g) spinach lasagne sheets or wide ribbon noodles, cooked


1. Preheat the oven to 180°C. 2. Grease an ovenproof dish. 3. Heat the oil and stir-fry the onions, garlic, celery and carrots in a fairly large pan until soft. Add the mince and stir-fry until done but not browned. Use a fork to break up any lumps. 4. Add the remaining ingredients, bring the mixture to the boil, reduce the heat and simmer for 1 to 2 hours or until the sauce is fragrant.5. WHITE SAUCE Melt the margarine and add the flour, stirring until smooth. Slowly add the milk, stirring continuously. Bring to the boil and season with mustard, salt and pepper. Stir in half the cheese. 6. PASTA Plunge the lasagne sheets into boiling water. 7. TO ASSEMBLE Spread a little of the meat sauce in the bottom of an ovenproof dish. Arrange a layer of lasagne sheets on top. Repeat the layers, ending with a layer of lasagne. Pour over the white sauce and sprinkle the remaining cheese on top. Bake for about 20 minutes or until well done. Serve with a green salad or roasted veggies.

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