PREPARATION: 20 MINUTES, COOKING: 13/4 HOURS
2 1/2 tablespoons (37 ml) olive oil
1 large onion, finely chopped
4 carrots, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, crushed
2/3 pound (350 g) lean ground beef
2/3 cup (150 g) button mushrooms, chopped
2/3 cup (150 ml) homemade or low-sodium beef stock
2/3 cup (150 ml) red wine or extra beef stock
141/2 ounce (400 ml) can no-salt diced tomatoes
2 teaspoons (10 ml) no-salt tomato paste
1 teaspoon (5 ml) dried oregano or mixed herbs
3 tablespoons (45 ml) chopped fresh flat-leaf parsley
freshly ground black pepper
10 fresh lasagna pasta sheets
4 tablespoons (60 ml) grated low-fat sharp cheddar
3 tablespoons (45 ml) cornstarch
2 1/2 cups (600 ml) low-fat milk
pinch of freshly grated nutmeg
1 Heat the oil in a large saucepan over low heat and cook the onion for 5 minutes, stirring occasionally. Add the carrots, celery and garlic and cook, stirring, until the onion is soft and just beginning to color.
2 Increase the heat a little, add the ground beef and cook, stirring and breaking up the meat with a wooden spoon, until browned. Add the mushrooms and cook for another minute. Add the stock, 2/3 cup (150 ml) water, wine, tomatoes, tomato paste and dried herbs and stir together thoroughly. Bring the mixture to a boil, cover and gently simmer over a low heat for 45 minutes, stirring occasionally. Stir in the parsley and season to taste with pepper. Preheat the oven to 350°F (180°C).
3 To make the white sauce, mix the cornstarch and a little of the milk to a smooth paste in a heatproof bowl. Heat the remaining milk to boiling in a saucepan, and pour some of the hot milk into the cornstarch mixture, stirring well. Return this mixture to the milk in the saucepan. Bring to a boil, stirring until the sauce thickens, then simmer for 2 minutes. Stir in the nutmeg and season to taste with pepper.
4 Spoon half the meat sauce on the bottom of a 12 cup (3 liter) ovenproof dish or roasting pan. Cover with half the lasagna sheets, add the remaining meat sauce and cover with another layer of lasagna sheets. Add the white sauce to completely cover the lasagna. Scatter the cheese over the top.
5 Place the dish on a baking tray and bake for 45 minutes, or until the lasagna is bubbling and the top is lightly browned. Remove from the oven and let rest for about 10 minutes before serving.
Each serving provides
610 calories, 38 g protein, 21 g fat (6 g saturated fat), 62 g carbohydrate (19 g sugars), 7 g fiber, 445 mg sodium