Preparation Time: 1 hr 20 mins
Cooking Time: 30 mins
Calories per serving: 574.7
Carrots – 75g
Celery – 50g
Onions – 90g
Cheese, Parmesan – 30g
Mixed Herbs – 1 Tsp/2g
Garlic – 1 Clove/3g
Turkey Thigh Mince – 250Gs Raw/250g
Olive Oil – 11ml
Milk, Semi Skimmed – 3 Servings/300ml
Tomato Puree – 1 Pot/70g
Tomatoes, Chopped, in Rich Tomato Juice – ½ Can/200g
Cheese, Cheddar, Mature – 40g
Flour, Plain – 35g
Butter, Salted – 25g
Free Range Egg Lasagne Sheets – 97.5g (6½ sheets)
Kale, Portions, Frozen (defrosted) – 100g
Peel and finely dice carrots and onion. Peel and crush garlic clove. Trim and finely dice celery. Grate Parmesan and Cheddar. Defrost the frozen kale.
Heat the oil in a large pan, and fry the carrot, onion and celery for 15 minutes until it is very soft and starting to caramelise. Add the garlic (crushed) and continue to stir for a few minutes.
Add the mince and fry until brown all over. Add the tomato puree, tomatoes, herbs and season. Cover with a lid and simmer for 30 minutes until the sauce is thick.
Heat the oven to 180C/fan. Heat the butter in another pan. Add the flour and cook until the oil is absorbed and the flour starts to expand. Stirring continually, add the milk (warmed), a splash at a time, until completely incorporated and there are no lumps. Cook on a low heat until you have a thick white sauce, and season. Stir half the cheddar and half the Parmesan though the sauce until melted.
Put one third of the tomato sauce in a large baking dish, and cover with a blobs of the defrosted kale and a third of the lasagne sheets. Keep layering up until the sauce has been used, finishing with a layer of pasta. Pour over the white sauce, and scatter with the remaining Parmesan and Cheddar.
Bake for around 30 minutes until the sauce is bubbling and the top is golden. Cover with foil if getting too dark. Serve with a salad.
Nutrition Data Per Serving
Calories (kcal) 574.7
Carbohydrate (g) 47.8
Fat (g) 26.0
Fibre (g) 4.4
Sodium (g) 0.411
Fruit & Veg 2.6
Protein (g) 36.5