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Digital Subscriptions > Healthy Food Guide > January 2019 > REMAKE A CLASSIC


There are some recipes we all come back to time and again. But next time you get a yearning for lasagne, pie or fish and chips, use our healthier versions instead of those that are high in fat, saturates and salt
Slow-cook lasagne

Slow-cook lasagna



2tsp olive oil

2 large carrots, inely diced

2 celery sticks, inely diced

2 onions, inely chopped

2 bay leaves

2 garlic cloves, crushed

750g lean beef mince (5% fat)

100ml red wine

4tbsp tomato purée

1tbsp worcestershire sauce

9 dried lasagne sheets

40g parmesan, coarsely grated

For the béchamel sauce

600ml skimmed milk

1 very low salt vegetable stock cube

2tbsp low-fat spread

3tbsp plain lour

1tsp grated fresh nutmeg

1 Heat the oil in a large pan. Add the vegetables, bay leaves and garlic and cook over a low heat for 10 min or until the onions are translucent. Stir in the mince and cook for 5 min to brown.

2 Add the wine, then increase the heat to medium and bubble for 2 min. Stir in the tomato purée and worcestershire sauce, then pour in enough water (about 300ml) to cover the meat. Bring to a simmer, then reduce the heat to low, cover and cook for 1 hr–1 hr 30 min until thickened and very tender.

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About Healthy Food Guide

What’s your craving? Beat that sugar, carb or fat addiction and lose weight on our nutrition editor’s smart meal plans. Get into healthy plant-based eating with guest editor Deliciously Ella’s 25-page section of recipes and advice for healthy, tasty and filling meals. And face down winter by snuggling up in the bedroom – the experts explain how sex can boost your health!