Trouble free spelt lasagne

Lasagne

Lasagne does not need to mean unhealthy and lots of work.  Try this easy version:

Fry  2 red roughly chopped onions until soft in 2 tbs of olive/sunflower oil, then add the following and cook for around 6 mins, stirring often:

  • 400g lean mince meat – you can substitute with soya mince – follow the pack directions accordingly
  • one aubergines cut into small cubes
  • one courgette sliced in half and then 5 mm slices
  • 2 cloves of garlic, roughly chopped
  • salt and black pepper to taste
  • some chilli to taste
  • 3 bay leaves
  • 1 tsp cumin seed  and 1 heaped tsp coriander seed
  • 1 tbs dried mixed italian herbs
  • 1 tbs ground flaxseed (optional)

After the 6 mins, add:

  • 2 tinned tomato cubes
  • 500 ml beef stock (made from organic cubes)

and simmer for 35/40 mins.

Prepare and cook lasagne by following the instructions on the spelt lasagne packet (250g) – it usually does not require any pre-cooking and needs 35 mins at 200oC.  Top with a layer of grated cheese to taste before baking.

3-minute walnut pesto

This pesto is so tasty but easy to make you will wonder why you ever bought a ready made version.

Mix in a blender to a nice pesto paste:

  • 100g walnuts
  • 1 tbs ground flaxseed (optional)
  • 100 ml olive oil
  • 1 tsp sea salt
  • juice of half a lemon
  • ground pepper to taste
  • 1 clove garlic
  • 60g rucola

Serve with your favourite pasta on a bed of rucola.  Here I have combined with wholemeal ravioli, alfalfa sprouts and sautéed mushrooms.

Walnut_pestoimage

Easy pesto, made even healthier with flaxseed

IMG_8199

Pesto is extremely easy to prepare, and I added ground flaxseed to this version for those extra health points.

Blend together in a food processor or a blender:

2 cloves garlic, peeled
50g ground (or let grind in the food processor with the rest) flaxseed
50g lightly roasted pine nuts
50g grated parmesan cheese
150ml extra virgin olive oil
3/4 tsp sea salt, to taste
1/2 tsp ground black pepper
large bunch fresh basil, leaves plucked
some lemon juice, optional and to taste

Easy Lasagne Salad

ImageThis is one of my favourites, easy to make, looks great and can be eaten cold, so excellent if you have friends over and juggling time with other dishes.

  • packet of basil, lightly cut in pieces
  • approx. one garlic clove (pressed)
  • 8 tbls olive oil
  • 1 tsp sea salt
  • 6 tasty tomatoes cut in thin slices
  • 2 mozzarellas, also in thin slices
  • 1 packet lasagne pasta
  • 1 pack rucola or any other fresh small salad

Mix the basil, garlic, olive oil, salt and tomatoes and allow to stand.  Cook the pasta for around 8-9 mins in salty water.

Starting with a layer of pasta apply the basil mixture followed by the mozzarella and rucola.  Apply another layer of pasta and do the same.  Finish up with a pasta layer, seasoned and topped with cheese of your choice, preferably parmesan.

For those who are lactose intolerant, you can replace mozzarella with goat cheese and works just the same.

Serves 4, as a starter.