Sadly, Alan, this one *would* spike me. I just can't do pasta of any kind
at all.
OTOH, Jennnifer once posted a recipe that used slices of egg plant
(aubergine) instead of the pasta sheets. Yummy.

Annette.

"Alan" > wrote in message
...
> On Sat, 13 Mar 2004 06:50:25 +1100, Alan >
> wrote:
>
> >>I'll post the occasional recipe here for those that are interested.
>
> Number three.
>
> Lasagne
>
> Originally on the back of a "Zafarelli" pack, modified slightly.
>
> You'll need a lightly oiled lasagne baking dish, approximately
> 325x225x50 mm or 13" x 9" x 2".
>
> Ingredients
>
> 250 gm ( ½ lb) of lasagne sheets. Most no longer need pre-cooking, but
> check the label just in case.
> 250 to 300 gms ( ½ to ¾ lb) grated mozzarella cheese.
> Grated parmesan cheese.
>
> Meat Sauce:
>
> 2 to 3 tablespoons Olive oil
> 2 chopped medium onions
> 125 gm ( ¼ lb) roughly chopped bacon or ham
> 250 to 300 gms ( ½ to ¾ lb) of minced (ground) beef
> 1 ½ cups water
> 3 cloves garlic, minced
> 2 x 400 gm (14 oz) undrained cans of peeled tomatos, or equivalent in
> ripe fresh tomatoes, chopped.
> ¼ cup tomato paste
> salt, pepper to taste
> 1 teaspoon basil, 1 teaspoon oregano or chopped fresh equivalent.
>
> Bechamel Sauce:
>
> 2 tablespoons olive oil
> 2 tablespoons plain flour
> 600 mls (1 pint) milk
> ½ teaspoon of grated nutmeg
> salt, pepper to taste
>
> Method, including meat fat reduction
>
> In a large saucepan, gently fry the onion and bacon in a little olive
> oil until onion is translucent and most of the fat has rendered out of
> the bacon. Add the minced beef and stir over moderate heat until the
> meat has browned and seperated. Add the water and simmer for ten
> minutes. Reserve the liquid by pouring through a strainer. Put the meat
> aside, and store the liquid in the fridge to let the fat rise to the
> top. Add an ice cube or two if you want to speed the process up. Use a
> "fat/oil seperator" if you have one.
>
> Gently fry the garlic in a little oil over moderate heat, stirring until
> just browned. Add the chopped tomatoes with their juice and bring to a
> slow simmer. Then add herbs and seasoning. Simmer for 30 - 40 minutes,
> stirring occasionally. Add just a little water if it starts to get too
> thick.
>
> Skim the fat from the reserved liquid and combine it with the tomatoes
> and the reserved meat. Add the tomato paste and simmer for another
> thirty minutes, stirring occasionally. Now do the:
>
> Bechamel sauce
>
> Stir the flour and oil together over low heat. Increase the heat
> slightly, and continue stirring while gradually adding milk. Add the
> nutmeg and seasoning, continuing to stir until the sauce is smooth and
> thick.
>
> Assembly
>
> Spread a thin layer of the meat sauce over the base of the lasagne dish
> and cover with one layer of lasagne. Then spread about 1/3 of the
> remaining meat sauce, followed by 1/3 of the bechamel sauce, and 1/3 of
> the mozzarella. Repeat the lasagne/meat/bechamel/cheese process until
> you have three layers. And remember it doesn't have to be perfect.
> Liberally sprinkle the final cheese layer with grated parmesan.
>
> Bake in a moderate (180 C, 360 F) for about 40 minutes or until cooked
> when tested with a skewer. If the top browns too quickly, loosely cover
> with aluminium foil. Let stand for 10 - 15 minutes before serving.
>
> I cut it into 12 serves; non dieters/diabetics usually make it 8.
>
> Serve it with a side green salad. I freeze individual serves in plastic
> containers for later use. When re-heating, add a little water and
> sprinkle some fresh cheese on the top.
>
> Carbs (lasagne sheets, milk, tomatoes), fat (cheese, meat), ??
> You test - but it doesn't spike me.
> If someone wants to work it out, let me know :-)
>
>
> Cheers, Alan, T2, Australia.
> --
> Everything in Moderation - Except Laughter.