Herbaceous
Guru
This recipe is a healthier version of beef lasagna, with the addition of yogurt and a smaller amount of cheese. It’s also a great option for single people or couples - it makes a smaller amount, so you get some leftovers without having to eat the same lasagna for a week and a half. This recipe is from Peasant’s Choice by James Barber.
Ingredients:
Lasagna noodles (I used about 8)
1 lb ground beef
1/4 cup bulgur
1/2 onion, chopped
3 cloves garlic, minced
8 oz can crushed tomatoes
1 tsp oregano
1/2 tsp cayenne pepper
Juice of 1/2 lemon
Good grinding of black pepper
1/2 yogurt
1 tbsp flour
1 cup cottage cheese
1 tbsp grated mozzarella
1-2 tbsp breadcrumbs, optional
Method:
Cook your lasagna noodles and set aside.
Cook the ground beef in a frying pan until brown. If you aren’t using a nonstick pan, add a bit of oil. Drain excess fat. Add the onion and cook a few minutes more until soft. Stir in the bulgur, tomatoes, garlic, oregano, cayenne, lemon juice and pepper, and stir for 5 minutes.
In an 8-inch square baking dish, layer the lasagna noodles (cutting to fit), with the beef mixture. Make as many or few layers as you want - dealers’ choice.
Blend the yogurt and flour and pour over the top. Spread the cottage cheese over the whole thing, then sprinkle with mozzarella and breadcrumbs. Bake at 350 degrees for 20-30 min.
Ingredients:
Lasagna noodles (I used about 8)
1 lb ground beef
1/4 cup bulgur
1/2 onion, chopped
3 cloves garlic, minced
8 oz can crushed tomatoes
1 tsp oregano
1/2 tsp cayenne pepper
Juice of 1/2 lemon
Good grinding of black pepper
1/2 yogurt
1 tbsp flour
1 cup cottage cheese
1 tbsp grated mozzarella
1-2 tbsp breadcrumbs, optional
Method:
Cook your lasagna noodles and set aside.
Cook the ground beef in a frying pan until brown. If you aren’t using a nonstick pan, add a bit of oil. Drain excess fat. Add the onion and cook a few minutes more until soft. Stir in the bulgur, tomatoes, garlic, oregano, cayenne, lemon juice and pepper, and stir for 5 minutes.
In an 8-inch square baking dish, layer the lasagna noodles (cutting to fit), with the beef mixture. Make as many or few layers as you want - dealers’ choice.
Blend the yogurt and flour and pour over the top. Spread the cottage cheese over the whole thing, then sprinkle with mozzarella and breadcrumbs. Bake at 350 degrees for 20-30 min.