FoodCoop Recipes
Fiona Molineux's - Healthy-ish Turkey Lasagne
Prep
40 minutes
Cook
90 minutes
Serves
6 - 8
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.
Melt the butter, add sunflower oil, flour and milk a little at a time, stirring the mixture until thick, and season.
