Fit-Chef Lasagne

Ingredients

lasagne

MEAT SAUCE

  • 500g Lean Turkey Mince
  • 1 large Onion, finely chopped
  • 1 Carrot, finely chopped
  • 2 cloves Garlic, finely chopped/crushed
  • 400g Can Chopped Tomatoes
  • 250g Mushrooms, finely chopped
  • 2 tbsp Tomato Puree
  • 30ml Red Wine
  • 1 tbsp fresh Oregano, chopped
  • 1 Bay Leaf
  • Organic Sea Salt & Cracked Black Pepper

WHITE SAUCE

  • 700ml Skimmed Milk
  • 1 thick slice of Onion
  • 1 Bay Leaf
  • 3 tbsp Corn Flour
  • Freshly grated Nutmeg

OTHER INGREDIENTS

  • 250g Wholemeal Lasagne Sheets
  • Coconut Oil
  • Organic Sea Salt & Cracked Black Pepper

Salad to accompany;

Spinach Leaves
Cherry Tomatoes (chopped)
Cucumber (sliced)
Gherkins (chopped)
Red/Green Peppers (chopped)

METHOD

*In a large frying pan heat the coconut oil, then gently cook the onion and garlic, making sure not to brown.

*Add the turkey mince and cook until the mince is no longer pink, spoon off any fat, but leave the juices.

*Add the tinned tomatoes, red wine, oregano, bay leaf and tomato puree.

*Bring to the boil, reduce to a simmer, cover and cook gently for 20 minutes

*Add the mushrooms, cooking for a further 10 mins.

*In a separate pan pour all but 4 tbsp of the milk.

*Add the slice of onion & bay leaf and bring to the boil, then remove from the heat and leave to stand for 15 minutes.

*Add the remaining milk to a large bowl and mix in the cornflour.

*After the infused milk has cooled for 15 minutes, strain it into the bowl with the cornflour and milk using a sieve.

*Return this to the pan and simmer for 2-3 minutes stirring continuously, until thickened, season and add the nutmeg.

*Preheat the oven to 190°C, (gas mark 5)

*Cover the bottom of a medium sized ovenproof dish with a single layer of lasagne sheets.

*Spoon a layer of the meat sauce and cover with a layer of white sauce.

*Arrange a layer of lasagne sheets on top.

*Continue layering, finishing with a layer of white sauce.

*Bake for 20-25 minutes.

*Serve with salad or vegetables

ENJOY!!

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