Healthy – ish Lasagne ;)

Mid week cooking when you’re trying to feed adults and little people can  be hard sometimes. I often find myself, despite saying that I never would, cooking a dinner for the kid, then something different for my husband and I, which is a bit of a pain in the bum. The problem is, the kid is still pretty fussy with food. She doesn’t like most vegetables and certainly nothing too chunky that’s a vegetable, no siree, she’ll just sit there and pick all the bits out. So I needed to find something to cook that she might potentially eat. I had some turkey mince in our freezer and was going to cook meatballs, but decided to plump for a healthy lasagne instead after finding this recipe, and it was deeeee-licious (as my daughter would say) The winner thing being that the carrot, onion and garlic are blitzed in a food processor (you could also add other vegetables too) and this helps with getting her to eat! Also, this is the perfect happy-medium dish too if you’re trying to be healthy because by using turkey mince you are lowering the fat content, and you can make it naughty by adding EXTRA CHEESE which lets face it, is far more fun right 😉 And don’t be put off by the long instructions, this is a pretty simple dish to make.

lasagneTurkey Mince Lasagne
This is enough to feed 4 adults or two, with left-overs to eat the next day or freeze.

Ingredients:

  • 1 onion, roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 1 garlic clove
  • 500g  turkey mince, I used thigh mince as I feel this has a lot more flavour to it than breast
  • 150ml red wine (more for drinking)
  • Dash Worcestershire sauce
  • 400g chopped tomatoes
  • Beef stock cube
  • A teaspoon of dried Basil and Oregano
  • 1.5 tbsp plain flour
  • About 30g butter (I generally just add a large knob, tee-hee, but it’s roughly this)
  • 300ml semi-skimmed milk
  • 3-6 dried lasagne sheets. How many sheets depends on how much you’re going to layer and how big your dish is. Personally I only ever do one layer, using 3/4 sheets but it’s totes up to you!
  • 100g ball mozzerella, torn into pieces
  • Two large handfuls of grated cheddar cheese if you want (and of course you do ;))

Instructions:

  • Boil your kettle and lay the lasagne sheets in a deep dish on top of one another, using a dash of olive oil to stop them sticking. Pour enough boiling water over the sheets to cover them and leave to soak while you’re cooking. This is a top tip I learnt a while ago and doing this means you don’t get any horrible hard bits when the lasagne is cooked.
  • Using a food processor, blitz the onion, garlic and carrot.
  • Heat a good glug of oil in a large pan add the chopped veg. Fry for about 5 minutes, until soft.
  • Add the turkey mince and fry until completely cooked.
  • Add the dash Worcestershire sauce. Give everything a good mix.
  • Tip the pan on its side, moving all the mixture to one side letting the juices run to the bottom. Crumble to beef stock cube into this liquid, give it a mix to dissolve it then mix with everything else.
  • Add the red wine and herbs, and simmer for 5min.
  • Stir in the tomatoes and the stock, add a good amount of pepper and a sprinkle of salt. Bring to the boil then simmer for about 20 minutes.
  • While that’s cooking, turn on your oven on to 200 C/ 180 fan/ GM 6 so it’s ready, and make a start on the white sauce.
  • Melt the butter in a small pan, once that’s done take it off the heat and stir in the flour.
  • I use a whisk for this next bit, off the heat try and mix in all the flour with the butter, you’ll end up with a crumbly sort of mix.
  • Once that’s done, put the pan back on a medium heat and gradually whisk in the milk. Make sure you move the mixture around and whisk up any bits stuck on the side of the saucepan.
  • Once you’ve added all the milk, bring the mixture to the boil and add in a handful of cheese. Mix this in and let it bubble away. Again making sure you get any bits stuck to the side of the pan. The sauce is ready when it’s nice and thick.
  • Take the mince off the heat and spoon into your dish. Before you do this, if (like mine was) your sauce is a bit watery, strain it through a colander and put the sauce back in the pan. Too much liquid will mean a squidgy lasagne. You could keep the liquid to use for another day.
  • Lay your sheets on top then pour over the cheese sauce. Once you’ve finished layering, add a few random blobs of mozzarella and sprinkle over some grated cheese. * Note – if the sheets has stuck together (this happened to me recently when cooking this again, just cut them up. It doesn’t really matter as no one really sees the sheets anyway :)
  • Cook for 30-35mins until bubbling and golden. Serve with a green salad  :)
lasagne

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