Healthy Lasagne
I am currently in the process of moving house which means I'm trying to use up the open bits and bobs I have in my kitchen cupboards including dried lasagne sheets. Today's instalment brings you a lighter take on the traditional recipe with lean turkey mince and skimmed or almond milk in the white sauce.
There is absolutely no substitution on flavour and the generous cheese topping makes this feel just as indulgent as the classic. I like to make the tomato sauce a day or two in advance so it's easy to put together although I don't see any reason you couldn't make the whole thing in advance and stick it in the oven whenever you're ready to eat it.
Healthy Lasagne
Serves 6
oil
4 carrots, peeled and finely diced
2 onions, finely diced
3 tsp dried oregano
2 tbsp tomato purée
500g lean turkey mince
1 x 400g tin chopped tomatoes
2 tbsp plain flour
250ml skimmed or almond milk
8-10 lasagne sheets
100g grated cheddar
sea salt and freshly ground black pepper
Heat 1 tsp oil in a large pan, and fry the carrot and onion with a good pinch of salt for 15 minutes until it is very soft and starting to caramelize. Add the dried oregano and tomato purée and stir into the mixture for 2-3 minutes until the tomato is completely mixed in. Add the mince and fry until brown all over, then add the tomatoes with half a tin of water and a good pinch of salt and pepper. Simmer for 30 minutes until the sauce is thick.
Heat the oven to 180C/fan 160C/gas 4. Heat 2 tsp oil in another pan. Add the flour and cook until the oil is absorbed and the flour starts to expand. Stirring continually, add the milk, a splash at a time, until completely incorporated and there are no lumps. Cook on a low heat until you have a thick white sauce, and season.
Put one third of the tomato sauce in a large baking dish, and cover with a few lasagne sheets. Keep layering up until the sauce has been used, finishing with a layer of pasta. Pour over the white sauce, and scatter with the cheese. Bake for 1 hour or until the sauce is bubbling and the top is golden. Cover with foil if it’s getting too dark. Serve with garlic bread, if you like.
There is absolutely no substitution on flavour and the generous cheese topping makes this feel just as indulgent as the classic. I like to make the tomato sauce a day or two in advance so it's easy to put together although I don't see any reason you couldn't make the whole thing in advance and stick it in the oven whenever you're ready to eat it.
Healthy Lasagne
Serves 6
oil
4 carrots, peeled and finely diced
2 onions, finely diced
3 tsp dried oregano
2 tbsp tomato purée
500g lean turkey mince
1 x 400g tin chopped tomatoes
2 tbsp plain flour
250ml skimmed or almond milk
8-10 lasagne sheets
100g grated cheddar
sea salt and freshly ground black pepper
Heat 1 tsp oil in a large pan, and fry the carrot and onion with a good pinch of salt for 15 minutes until it is very soft and starting to caramelize. Add the dried oregano and tomato purée and stir into the mixture for 2-3 minutes until the tomato is completely mixed in. Add the mince and fry until brown all over, then add the tomatoes with half a tin of water and a good pinch of salt and pepper. Simmer for 30 minutes until the sauce is thick.
Heat the oven to 180C/fan 160C/gas 4. Heat 2 tsp oil in another pan. Add the flour and cook until the oil is absorbed and the flour starts to expand. Stirring continually, add the milk, a splash at a time, until completely incorporated and there are no lumps. Cook on a low heat until you have a thick white sauce, and season.
Put one third of the tomato sauce in a large baking dish, and cover with a few lasagne sheets. Keep layering up until the sauce has been used, finishing with a layer of pasta. Pour over the white sauce, and scatter with the cheese. Bake for 1 hour or until the sauce is bubbling and the top is golden. Cover with foil if it’s getting too dark. Serve with garlic bread, if you like.
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