This is the low fat lasagna with cornmeal sauce. Apart from the seriously delicious taste this low fat pasta dish offers, it is highly nutritive.
The only downside of this recipe is that it is not quick to prepare. You need over an hour to prepare it if you make your own pasta dough and cornmeal sauce. But it's worth it!
This low fat lasagna is rich in copper, iron, zinc, magnesium, calcium, and Vitamins B1, B2, B6, B12, C and niacin... How's that for "high in vitamins and minerals"?
The cornmeal sauce itself is unusual, because it is thickened with cornmeal rather than flour.
As this is a low fat lasagna recipe, you can always memorise this line:"This lasagna is very good for me... yum... yum... yummmmmm."
175 g (6 oz) wholemeal lasagna
2 tsp sunflower oil
4 medium onions, chopped
1 small potato, diced
1 1/4 cup of skim milked
500 g (1 pound) frozen peas
1 Tbsp choppen lemon balm
25 g (1 oz) cornmeal
500 ml (2 cups) skimmed milk
This is what you do:
First, pre-heat your oven to 200 C (400 F).
Then cook the lasagna. If you don't know what I'm talking about, click here to find out how to cook it (another window will open).
Now, we have to prepare the pea sauce: Fry the chopped onion till tender, and then add the potato, milk, peas and boil. Then cover and simmer for about 20 minutes.
Add the lemon balm and blend.
Now let's make the cornmeal sauce: Mix the cornmeal with milk till it becomes a paste. Then add more milk and boil it, stirring constantly. Lower the heat to simmer for about 5 minutes.
After that, we have to prepare the ovenproof dish (a large one will do... 1.8 litre or so): Spread 4 Tsps of cornmeal sauce on the inside bottom of the dish.
Now, layer 1 sheet of lasagna, and another layer of pea sauce, and another sheet of lasagna on top of that, and so on, ending with a sheet of lasagna.
Cover the top with the cornmeal sauce, and sprinkle low fat parmesan cheese.
After that, bake the whole thing ;-) for about 40 minutes.
Let it cool down a little bit before serving it.
I know there are people who like eating this thing boiling, I'm not one of them.
Source: Sarah Brown's Pasta, Pizzas & Pancakes