Lasagne is a favourite of mine and I love that the recipe doesn't involve packets and jars plus the meat base and white sauce can be used in a variety of other dishes! Lasagne is perfect for a batch cook and can also be frozen! Leave out the meat and replace with a tin of lentils for a meat free meal!
1 tbsp Nutritional Yeast (this is great to add as it is packed with B12 and had a cheesy nutty flavour, more cheesy flavour, less calories!)
1 tin chopped tomatoes
500g lean 5% mince OR 1 Tin of lentils for a meatless variety
2 cloves garlic diced
1 whole onion diced
1 courgette diced
2 carrots diced
1 stick celery
60g hard cheese grated
3 sheets brown lasagne / 3 sheets white lasagne (a compromise!)
Cold pressed olive oil for cooking
Sea salt / Black Pepper / mixed herbs / fresh basil / Worcestershire sauce / smoked paprika (some of my favourite herbs to use)
FOR THE WHITE SAUCE:
50g self-rising flour sieved
50g unsalted butter
1 tsp wholegrain mustard
300ml milk plus
In a deep saucepan, heat the olive oil
Add the garlic, onion, carrots, celery and sweat for 10-15 minutes at a slow heat
Add the mince and mix well, continue to cook over a slow heat • Add in the courgette, nutritional yeast, chopped tomatoes, dried herbs, sea salt, black pepper and any other natural flavours at this point
Bring to the boil and then reduce to a very slow simmer while making the white sauce.
Add in a little water as needed to keep from sticking
Toss in any fresh herbs here
For the sauce, melt the butter over a gentle heat. Take off the heat and add the flour a small amount at a time all the time stirring until it forms a paste or ‘ROUX’.
Using a whisk begin to gently add the milk a small amount at a time and return to the heat whisking constantly.
Add in the 1 tsp of wholegrain mustard and take off the heat, try to have a nice consistency not too thick or runny.
ASSEMBLE (The best part!)
In a dish add your meat sauce, 3 sheets of lasagne, white sauce, small amount of grated cheese and repeat finishing with cheese on top
Bake in a 150 oven for 30 minutes or until slightly browned, if making the night before, leave a few minutes more for final browning the next day.
Roasted vegetables, steamed vegetables or a fresh salad!