Phil's guilt-free family favourites - Healthier lasagne
Phil's back in the kitchen with another guilt-free family favourite - and if you’re craving comfort food then you’re in luck! This time he’s putting a healthy twist on a classic lasagne.
Think layers of silky pasta, creamy sauce and a rich ragù - with a few tweaks that cut calories, but don’t compromise on taste.
300g (6) dried lasagne sheets
20g parmesan, grated (optional)
For the meat sauce
2 tbsp olive oil
2 small onions, finely chopped
4 garlic cloves, chopped
250g 12% fat minced beef
400g can green lentils (drained weight 265g)
400g can chopped tomatoes
1/2 x 10g reduced-salt beef or chicken stock cube
1 tbsp dried oregano
4 tbsp roughly chopped fresh basil
Freshly ground black pepper
For the white sauce
300ml skimmed milk
20g soft butter
1. Preheat the oven to 190C. Heat the oil in a frying pan over a medium heat and add the onions. Sauté for 15 minutes, then add the garlic and cook for a further 2 minutes.
2. Add the mince and cook for 6-8 minutes until lightly coloured, breaking up with a spatula.
3. Add the lentils, tomatoes, stock cube, 200ml of water and the herbs and season with salt, if using, and pepper. Bring to the boil and simmer for 20-25 minutes, taking care to watch it as it may catch slightly.
4. Meanwhile, make the white sauce. Heat the milk in a small pan.
5. Mix the butter and flour together well, then whisk this mixture into the simmering milk: it will thicken almost immediately. Add salt and pepper, then remove from the heat and keep warm.
6. Spoon a little of the meat sauce into a 25cm square baking dish. Place three lasagne sheets over the top.
7. Add a layer of half the white sauce, then add another layer of the remaining meat sauce. Add a second layer of pasta and finally top with the remaining white sauce. (If you are freezing the dish in advance, freeze at this point.)
8. Sprinkle over the cheese, if using, and bake in the oven for 35-45 minutes.
9. Remove from the oven and cool slightly before eating with a large green salad.