Sunday 25th Jan - Lasagne and Salad
2 people
50 minutes
0 minutes
Ingredients
- 3 - Carrots peeled and diced
- 3 sticks Celery diced
- 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 grated
- 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
Method
- Pre-heat oven to 190C/Gas Mark 5.
- 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.
- Add onions, garlic, carrots and celery. Stir the ingredients together gently in the pan.
- 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.
- Bring the mince mixture to the boil, then turn down the heat and simmer for 45 minutes, stirring occasionally.
- 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.
- Repeat this twice more finishing with a layer of natural yogurt, topped with parmesan.
- 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.
- As the lasagne cooks, chop the cucumber & tomatoes. And add to a serving bowl with the lettuce.
- Serve the lasagne with a side salad
