Enjoy delicious comfort-food totally guilt-free. With some extra veggies in the lasagne this weekend-food suddenly turns into a healthy and nutritious treat – packed with vitamins and fiber.
Beef & Lentil Tomato Sauce
Ingredients
- 250 g lean ground beef (5–10%)
- 1 cup cooked green or brown lentils (≈ 200 g)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, grated (optional but great)
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp smoked paprika
- Salt & black pepper, to taste
- 1 can crushed tomatoes (400 g)
- 1 tbsp tomato paste
- ½ cup water or low-sodium broth
- Lasagna sheets (whole wheat if you like, or substitute with sliced eggplant or squash)
- 150 g grated mozzarella or light cheese
- Optional: a little grated parmesan on top
Spinach Cream Sauce
Ingredients
- 1 tbsp butter or olive oil
- 1 tbsp flour
- 2 cups low-fat milk (or unsweetened soy/oat milk)
- 100 g cream cheese or ricotta
- 2 cups fresh spinach (or frozen, well drained)
- Pinch of nutmeg
- Salt & pepper
Instructions:
Tomato sauce:
- Heat olive oil in a pan. Sauté onion and garlic until soft.
- Add beef and cook until browned.
- Stir in lentils, carrot, tomato paste, spices, salt & pepper.
- Add crushed tomatoes and water/broth.
- Simmer gently for 15–20 minutes until thick and flavorful.
Cream Sauce:
- Melt butter in a saucepan, whisk in flour.
- Slowly add milk, whisking until smooth.
- Simmer until slightly thickened.
- Stir in cream cheese or ricotta until smooth.
- Fold in spinach and season with nutmeg, salt & pepper. (Blitz together if you’re serving picky eaters that might not like the spinach in the sauce)
Assemble:
Preheat oven to 180°C.
In a baking dish:
- Layer tomato sauce
- Lasagna sheets/Sliced eggplant
- Spinach cream sauce
- Repeat (2–3 layers)
Finish with cream sauce and cheese on top.
Cover with foil and bake 30 minutes.
Remove foil and bake another 10–15 minutes until golden.
Rest 10 minutes before slicing.
Nordic Table 
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