A standard staple meal in most households is the reliable old Lasagna. It can be prepared in advance and popped in the freezer, it tastes better the next day and its a filling meal for the whole family.
Here’s my healthier version using vegetables instead of pasta sheets.
1 Tbsp extra virgin olive oil
1 small onion diced
2 cloves garlic diced
1kg ground beef
1 small bunch basil chopped (or 1 tsp dried herbs)
400ml homemade passata/pasta sauce*
1 large sweet potato slice thinly lengthways**
1 zucchini sliced thinly length ways
- Preheat the oven to 200 degrees.
- Peel and cut your parsnip and boil in a pot until tender (approx. 20mins)
- Heat the extra virgin olive oil in a hot pan and then add the ground beef. Brown the beef.
- Add the diced onion and garlic and cook for a minute before adding in the passata and herbs. Cook down.
- In the bottom of your lasagna dish lay a layer of the sweet potato.
- Spoon half of the meat mixture on top of the sweet potato.
- Layer the zucchini on top and then cover with the remaining meat.
- Top with another layer of the sliced sweet potato.
- Now drain your parsnip.
- Optional: Put the parmesan cheese in your Thermomix/food processor and process until all finely chopped. Add the cooked parsnip, and process until it resembles ‘mash’.
- Top the lasagna with the parsnip mix, making sure its evenly spread over the top, but not smoothed down.***
- Cook for approximately 40mins or until browned on top and veggies cooked.
*the passata/pasta sauce is best homemade as the shop bought ones contain sugar. You can make your own easily by just processing up fresh tomatoes.
** When I am short on time I use a mandolin slicer to cut the sweet potato very thin, as this will cook faster.
*** This parsnip mix is perfect for topping a shepherd’s pie as well.
You can add any other vegetable you like to the sauce or swap with the vegetables listed here. Its a great way to get vegetables into your children if they aren’t fans too.