Fiona Molineux's - Healthy-ish Turkey Lasagne
Serves: 6 - 8
Preparation: 40 minutes
Cooking Time: 1 hour 30 minutes
Ingredients
- 500g lean turkey mince
- 300g mushrooms, chopped
- 1 tin of chopped tomatoes
- 1 medium onion, chopped
- 1tbsp of tomato puree
- 2 medium carrots, grated
- Glug of red wine
- Dash of Worcestershire sauce
- Sprinkle of oregano
- Sprinkle of mixed herbs
- 9 lasagne sheets
- Grated cheddar to preference
- Grated mozzarella to preference
- 2 crushed cloves of garlic
- 60g plain flour
- 600ml milk semi skimmed
- 2 tsps sunflower oilWhite sauce:
- 100g plain flour
- 100g butter
- 2 tbsp sunflower oil
- Semi skimmed milk
- Salt and pepper to season
Method
- Preheat oven to 180c. Brown the turkey mince in a frying pan and drain the fat, leave to one side for the moment.
- Peel and chop the mushrooms, peel and dice the onion and peel and grate the two carrots. Add 2 tsps of sunflower oil to a frying pan and brown the chopped onion, before adding the chopped mushrooms and cook for 5 minutes.
- Add the grated carrot to the pan and then cook for further 5 minutes, then add the tin of chopped tomatoes, herbs, Worcester sauce, red wine, and crushed garlic to the pan. Leave to simmer for 10 minutes.
- Next add the cooked turkey mince to the pan stirring all ingredients together and simmer for further 30 minutes.
- Once ready, layer the cooked mixture between lasagne sheets, adding some white sauce and cheese until the mixture is all used. Pour over the remaining white sauce on the top layer and cover in mozzarella and cheddar bake in the oven for 30 minutes at 180c.
- Serve with salad and home cooked skinny chips.
For white sauce:
- Melt the butter, add sunflower oil, flour and milk a little at a time, stirring the mixture until thick, and season.
