British turkey lasagne
Serves 4
Preparation Time: N/A
Cooking Time: 30 minutes
Fat Per Portion: 12.2g
Ingredients
1 tbsp sunflower oil
1 small onion, peeled and chopped
2 garlic cloves, peeled and crushed
350g/12oz fresh turkey mince
50g/2oz mushrooms, wiped and chopped
400g/14oz can chopped tomatoes
2 tbsp tomato purée
1 tsp dried oregano or
1 tbsp freshly chopped oregano
salt and freshly ground black pepper
4 tbsp grated Parmesan cheese
6-8 sheets precooked Verdi lasagne sheets
4 medium tomatoes, sliced
2 medium eggs
300ml/ ½ pint low-fat yoghurt
Green salad and crusty bread to serve
Method
1.Preheat the oven to 190°C/375°F/Gas Mark 5, 10 minutes before cooking. Heat the oil in a frying pan and sauté the onion and garlic for 5 minutes. Add the turkey mince and continue sauté for a further five minutes or until the turkey is sealed. Stir frequently to break up any lumps.
2.Add the mushrooms, sauté for 2 minutes then add the chopped tomatoes with their juice, the tomato pureé blended with 2 tbsp of water, the herbs and seasoning to taste. Bring to the boil, reduce the heat and simmer for 10-15 minutes or until a chunky sauce is formed.
3.Place half the turkey sauce in the base of a lasagne or gratin dish (25.5 x 20.5cm/10 x 8 inch) and sprinkle with 1 tbsp of Parmesan cheese. Top with half the lasagne sheets. Cover with the remaining sauce, a further tbsp of grated Parmesan and then the lasagne sheets. Arrange the sliced tomatoes on top. Beat the eggs with the yogurt and pour over the sliced tomatoes. Sprinkle with the remaining Parmesan and cook in the oven for 25-30 minutes or until the top is golden. Serve immediately.
Serve with a green salad and warm crusty bread.