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Healthy lasagne

 

Method 1

Ingredients

1 tbsp olive oil

1 large onion (250g), finely chopped

320g carrots, finely chopped

2 celery sticks (140g), finely chopped

2 bay leaves

500g 5% beef mince

3 large garlic cloves, finely grated

400g can chopped tomatoes

2 tbsp tomato purée

1½ tsp vegetable bouillon powder

400ml semi-skimmed milk

30g wholemeal flour

generous pinch of nutmeg

6 sheets wholemeal lasagne (125g)

25g finely grated parmesan

STEP 1

Heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium heat and fry the onion, carrots, celery and one of the bay leaves for 8-10 mins until the veg softens and is starting to turn golden. Add the mince and garlic, and stir-fry until the beef browns, about 5 mins. Tip in the tomatoes and a canful of water, the tomato purée and bouillon, bring to the boil, then cover and simmer for 20 mins, removing the lid after 10 mins to reduce the mixture slightly.

STEP 2

Meanwhile, pour the milk into a medium pan with the flour and whisk over a low heat until the mixture is lump-free. Add the second bay leaf and a good pinch of nutmeg, and continue to cook, whisking, for 8-10 mins until thick.

STEP 3

Remove the bay from the mince and white sauce, and discard. Spoon a third of the mince into the base of a 19 x 24cm baking dish and top with two lasagne sheets. Spoon over half of the remaining mince, then top with two more lasagne sheets, the rest of the mince and the remaining lasagne sheets. Spoon over the white sauce and sprinkle with the cheese. Bake for 40 mins until bubbling and golden.


Method 2

Ingredients:

- 9 whole wheat lasagne noodles

- 1 pound lean ground turkey

- 1 onion, diced

- 3 cloves garlic, minced

- 1 zucchini, diced

- 1 bell pepper, diced

- 1 cup mushrooms, sliced

- 1 can crushed tomatoes

- 1 can tomato sauce

- 1 teaspoon dried basil

- 1 teaspoon dried oregano

- 1/2 teaspoon salt

- 1/4 teaspoon pepper

- 1 cup low-fat ricotta cheese

- 1 cup shredded part-skim mozzarella cheese

- 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 350°F.

2. Cook lasagne noodles according to package instructions, then drain and set aside.

3. In a large skillet, cook ground turkey over medium heat until browned. Add onion, garlic, zucchini, bell pepper, and mushrooms. Cook until vegetables are tender.

4. Stir in crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper. Simmer for 10 minutes.

5. In a separate bowl, mix together ricotta, mozzarella, and Parmesan cheeses.

6. In a 9x13 inch baking dish, spread a thin layer of the meat sauce. Layer 3 lasagne noodles on top. Spread half of the cheese mixture over the noodles. Repeat layers, ending with the remaining meat sauce on top.

7. Cover with aluminum foil and bake for 40 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and slightly browned.

8. Let lasagne sit for 10 minutes before serving. Enjoy your healthy lasagne!



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