Healthiest-ever lasagne
Using very lean meat and only a tiny amount of olive oil, you can enjoy this dish with the family and feel happy that you are nourishing them wonderfully.
Sally Bee brings us a delicious, warming and rich lasagne without the added fat of a traditional one. It's made without the usual fat-laden cheese sauce and only has a light sprinkling of cheese on top.
(Serves 4)
Ingredients:
2 tbsp extra-virgin olive oil1 large onion, peeled and finely chopped4 organic carrots, scrubbed but skin on and finely chopped (if you use organic, you can leave the skin on; if your carrots are not organic, I suggest you peel them)2 organic celery sticks, finely chopped2 garlic cloves, peeled and crushed350g/12oz lean minced steak or turkey mince150g/51/2oz chopped button mushrooms, chopped300ml/10fl oz/11/4 cups beef or chicken stock150ml/5fl oz/ 2/3 cup red wine or extra stock400g/14oz can chopped tomatoes4 tbsp tomato purée 1 tbsp dried oregano or mixed herbsFreshly ground black pepperHandful of fresh flat-leaf parsley, chopped10-12 sheets dried no-pre-cook lasagne40g/11/2oz mature low-fat Cheddar cheese
For the sauce:
3 tbsp cornflour600ml/1 pint/21/2 cups semi- skimmed milkPinch of freshly grated nutmeg
Method:
Heat the oil in a large, lidded saucepan over a low heat. Add the onion and fry gently for 5 minutes. Add the carrots, celery and garlic and cook for a further 5 minutes, or until the onion is soft and just beginning to colour.
Turn up the heat a little, then add the beef or turkey and cook, stirring and breaking up the meat with a wooden spoon, until browned and crumbly. Add the mushrooms and cook for 1 more minute, then drain off any fat from the meat.
Stir in the stock, wine or extra stock, tomatoes, tomato purée and dried herbs. Bring to the boil, then cover and gently simmer over a low heat for 45 minutes, stirring occasionally. Stir in the parsley and season with black pepper to taste.
Preheat the oven to 200 ̊C/400 ̊F/Gas mark 6.
To make the sauce, mix the cornflour in a small bowl or cup to a smooth paste with a little of the milk. Add more milk until all the cornflour has been dissolved and it is a runny consistency. Now put the cornflour mixture along with the remaining milk into a medium-sized saucepan. Over a medium heat, bring to the boil while stirring continuously. Simmer for 2 minutes and stir in the nutmeg. The sauce should have thickened to a custard consistency. Take off the heat.
Spoon half the meat sauce over the base of a 3 litre/21/4 quart ovenproof dish or roasting tin. Cover with a layer of lasagne, then spoon over the remaining meat sauce and cover with another layer of pasta.
Pour over the white sauce to cover the lasagne completely. Scatter over the grated cheese.
Place the dish on a baking sheet and bake for 40-45 minutes, or until the lasagne is bubbling and the top is lightly browned. Remove from the oven and leave to settle for 10 minutes before serving. Accompany with a lovely big salad.