Ingredients

Lasagna sauce

• 1 kg of lean ground beef or chicken breasts
• 3 cans of plum tomatoes
• 1 small can of tomato paste
• 3 cloves of garlic (crushed)
• Salt and pepper

Lasagna

• 10 lasagna pasta slices
• 1 bigger eggplant cut into 1 cm thick slices
• 6 mushrooms sliced
• 300 grams of light mozzarella slices
• Coconut oil or olive oil

Prep Instructions

1. On a pan heat the oil, add crushed garlic and saute for 2-3 minutes. Add ground beef or chicken or a mix of both and cook until browned (around 10 minutes). After that add tomato sauce and tomato paste. Mix well and simmer on low heat for 20 minutes covered with a lid.
2. While the sauce is cooking prepare a lasagna dish and grease it with some oil.
3. On the bottom place 1 layer of lasagna pasta, cover with slices of egg plant and another one with slices of mushrooms. Place mozzarella slices on top.
4. Cover with a thick layer of the sauce and repeat the process until you fill in the lasagna dish or run out of ingredients. I managed to fit in 3 full layers.
5. On top as the last layer cover with the pasta. I always do that when I want to achieve the crunchy pasta layer which I call the crunch. Note: I did not precook the pasta. Make sure to get pasta which does not require precooking.
6. Heat the oven to 200 degrees C and place lasagna for 25 minutes.

Nutrition Facts & Tips

After cooking in the oven for 25- 30 minutes take the lasagna out and let it cool down. Afterwards cut lasagna into your Work Week lunch box size pieces and place in the fridge. I always freeze at least half of the cooked lasagna portions. Again it is all about making sure you always have something tasty to eat for later. Remember that these busy no-time-for-cooking days will certainly come and then you are ready to just take it out from your freezer the night before.