I love Lasagna, well who doesnt eh? perhaps its form all those hours reading Garfield when I was a kid… who knows
Now that I am that little bit older (well a lot older, if truth be told) I find myself having to watch my waistline… And after doing some research on various beef lasagna’s, to my absolute dismay, I found that the average serving consisted of 22 grams of fat. Yep 22gs of fat…. GRRRR.
So into the kitchen to see about rectifying the traditional lasagna and make it a little more easier on the waistline…. in other words, cut the calorie and reduce the fat content and increas the fibre…
The first step, switching the ordinary lasagna sheets for wholewheat lasgana sheets, and beleive it not, a call came in from my butcher who had slighty over ordered on Turkey breasts… “shove a couple throught the mincer, & I will be down to pick them up” was my reply….
The final element, switching from full fat milk to almond milk and hey presto job done….
Here is my recipe… go on, make the switch…….
What You Need:
- 1 tsp olive oil
- ½ onion, chopped
- 1 lb. lean minced turkey
- 3 garlic cloves, minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp salt
- ½ tsp ground pepper
- ½ tsp chili powder
- 2 tsps paprika
- 1 can tomato paste
- 2 cans tomatoes (dont buy the prechopped cans as these are only second grade tomatoes, use whole tomatoes)
- ½ cup chicken stock
- 3 tbsp chopped flat-leaf parlsey
- 12 oz. whole wheat lasagna sheets
- White sauce made with Almond milk
- 3 tbsp minced flat-leaf parsley
- ½ tsp salt
- ⅔ cup grated Parmesan cheese
- 6 large basil leaves, thinly sliced
Lets Get Cooking:
- Heat the olive oil in a large nonstick saucepan or skillet set over medium heat. Add the onion, minced turkey breast. Cook, crumbling the meat with a wooden spoon, until the turkey is cooked through.
- Add the garlic, oregano, thyme, salt, pepper and chilli flakes, paprika, and cook for 1 minute.
- Add the tomato paste and stir to combine with the ground turkey mixture, cooking for 1 minute.
- Stir in the crushed tomatoes, chicken stock, parsley and bay leaves. Bring to a boil, then simmer for 30 minutes, stirring occasionally.
- Cook the lasagna sheets (they may not need cooking before hand) according to package instructions. Drain and rinse with cold water. Lay out the noodles on kitchen towels in a single layer.
- Preheat the oven to 375 degrees F.
- Spread 1 cup of the almond bechamel in the bottom of a 9- by 13-inch baking dish.
- Lay a few lasagna sheets in a single layer over top of the sauce. When fitting in the lasagna sheets, it may be necessary to cut some in half lengthwise or crosswise so that they fit properly.
- Spread ⅓ of the almnd bechamel mixture over the sheets. Top with 1 ½ cups of the sauce, ¼ of the Parmesan cheese, and ⅓ of the sliced basil.
- Repeat these layers 2 more times, starting with the lasagna sheets. End with an additional layer of lasagna sheets, and the remaining sauce and Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove the foil and bake until the lasagna is bubbling, 5 to 10 minutes.
- Let rest for 15 minutesand enjoy
Serving size: 1 portion | Calories: 296.5 cal | Fat: 8.7g | Carbohydrates: 36.5g | Fibre: 6.5g | Protein: 24.5g
Leave a comment & Let me know how you get on
rossbkitchen.com 