Preparation Time:   1 hr 20 mins

Cooking Time:   30 mins

Serves:   3

Calories per serving:   574.7

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Ingredients

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

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Preparation/Method:

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.

Step 1

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.

Step 2

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.

Step 3

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