Organic Turkey Lasagne Recipe
This recipe gives a healthy tasty alternative to the traditional beef lasagne. For an even healthier option replace some pasta layers with tomato or courgette.
Lasagne Pasta Sheets
2 tbsp light olive oil
1 large diced onion
100g carrots, diced
50g celery, diced
3 garlic cloves chopped or crushed
1 tbsp caraway seeds
1 tbsp dried mixed herbs
2 tbsp tomato purée
150 ml red wine
400g tin chopped tomatoes
125g Grated Cheddar
Brown the turkey mince in a large frying pan using 1 Tbsp of the oil and set aside.
Then using the remaining oil soften the onion, carrot and celery over a medium heat for approx 5 mins. Then add the chopped garlic and cook for another minute. Add the herbs, caraway seeds and cook for a further minute before adding the red wine.
Reduce the red wine slightly before adding the tomatoes, puree and stock, this can then reduce for 10 minutes before adding the turkey, stirring and reducing for another 10 minutes.
Preheat the oven to 180 degrees fan (200 regular) or gas mark 6.
Take a medium ovenproof casserole dish and ladle approximately a third of the sauce into it. Then cover with one layer of pasta sheets before adding the next third of the sauce, at this point you could then layer sliced courgettes or tomatoes instead of pasta for a lower calorie option.
Finally break the mozzarella into rough pieces and scatter over the top of the last layer of sauce, then add the grated cheese filling in the gaps.
Cook for 30-40 minutes until golden brown.
- Tags: Turkey
- Chris Willis