Meal Planner

Sunday 25th Jan - Lasagne and Salad


Preparation time: 0 minutes

Cooking time: 50 minutes


Serves: 2 people

  • 3 - Carrots
    peeled and diced
  • 3 sticks Celery
  • 2 - Chopped Tomatoes
  • 1 - Cucumber
  • 2 clove Garlic
    peeled & chopped
  • 250 g Lasagne Sheets
  • 500 ml Natural Yogurt
  • 2 medium Onion
    peeled & finely chopped
  • 50 g Parmesan Cheese
  • 2 tbsp Rapeseed Oil
  • 0 - Salt
    to season
  • 20 g SuperValu Fresh Basil
    chopped / 1 tsp of dried basil.
  • 1 - SuperValu Iceberg Lettuce
  • 2 tsp SuperValu Oregano
    / 4 teaspoons of fresh oregano
  • 2 tbsp SuperValu Tomato Purée
  • 3 - Tomatoes
  • 2 - Turkey Rashers
    finely sliced
  • 200 ml Water
  • 500 g lean minced beef


  1. Pre-heat oven to 190C/Gas Mark 5.
  2. Heat a large pan to medium to high heat. Add 1 tablespoon of oil. Once warm, add the turkey rashers and the oregano and heat until the rasher is lightly cooked.
  3. Add onions, garlic, carrots and celery. Stir the ingredients together gently in the pan.
  4. Then add in the minced meat, tinned tomatoes, tomato puree and 200mls of water to the pot. Stir in a pinch of pepper and salt and the basil.
  5. Bring the mince mixture to the boil, then turn down the heat and simmer for 45 minutes, stirring occasionally.
  6. Spoon 1/3 of mince mixture into the bottom of an ovenproof dish.  Layer a sheet of lasagne on top. Follow this with 1/3 of the natural yogurt that covers the lasagne sheets and a 1/3 of Parmesan on top of the natural yoghurt.
  7. Repeat this twice more finishing with a layer of natural yogurt, topped with parmesan.
  8. Cover dish with aluminium foil and bake for 20 minutes.  After that, take the lasagne from the oven, remove the foil and cook for a further 25 minutes until golden on top.
  9. As the lasagne cooks, chop the cucumber & tomatoes.  And add to a serving bowl with the lettuce.
  10. Serve the lasagne with a side salad

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