Healthier Lasagna/Lasagne

Recipe by -Sylvie-
READY IN: 1hr 10mins




  • Preheat your oven to 190C/375F/Gas 5.
  • In a non stick frying pan, brown the meat for about 7 minutes. Season with salt.
  • Drain any excess fat from the pan by placing the meat into a sieve, keep aside.
  • In the same pan, fry the onion, garlic, celery, carrot and mushrooms in a little olive oil for about five minutes.
  • Add the meat back to the pan and add the tomato paste and chopped tomatoes at the same time.
  • Season using the oregano, basil and sugar. Add salt and black pepper to taste.
  • Simmer for about 15 minutes.
  • In the meantime add the spinach, zucchini, cottage cheese and egg whites together in a bowl. Using a hand blender of food processor, blitz the ingredients until you achieve a sauce.
  • Spread 1/4 of the tomato sauce in the bottom of a large lasagne dish. Cover with three lasange sheets. Next add another layer, using another 1/4 of the tomato sauce and then cover with half the cottage cheese sauce. Place the remaining three lasagne sheets over the top and cover with the remaining cottage cheese sauce.
  • Cover with tin foil and bake for 45 minutes. After that time, remove the foil and top with the grated mozzarella cheese. Then return to the oven for a further 15 minutes.
  • Serve with a green side salad.
  • Note: As zuccini contain a lot of water, you might first want to place the grated pieces in a collander and sprinkle them with a little salt. Squeeze out any excess water before adding with the other ingredients. This is optional.