Healthy Turkey Lasagne

By: Deborah

This healthy turkey lasagne recipe features lean turkey mince, nutrient-packed veggies, and a creamy, low-fat sauce for a guilt-free twist on a classic comfort food.

PREP: 15

COOK: 1 55

TOTAL: 2 10

Course: Main

Cuisine: Italian

Servings: 6 people

PRINT RECIPE PIN RECIPE

Equipment

Ingredients

1 tsp olive oil
2 carrots peeled and finely diced
3 onions finely chopped
2 celery stalks finely diced
2 peppers (any colours) deseeded and chopped
500 g (1.1 lb) lean turkey mince
2 tbsp tomato purée
400 g (14 oz) tin chopped tomatoes
1 bay leaf
salt and freshly ground black pepper
15 g (1 tbsp) butter
20 g (2 ¾ tbsp) plain flour
300 ml (1 ¼ cups) semi skimmed milk
65 g (¾ cup) parmesan (split into 35g and 30g)
180 g (6 cups) baby spinach roughly chopped
6 (4.41 oz) dried lasagne sheets (approx. 135g)

Instructions

Heat the olive oil in a large saucepan or casserole dish, and fry the carrot, onion, celery and peppers for 15 minutes over a medium heat until they are very soft and starting to caramelise, stirring occasionally. Add the mince and fry, for 5 minutes, until brown all over. Stir to break the mince up among the vegetables.
Add the tomato purée and stir into the mince, then add the chopped tomatoes with half a tin of water and the bay leaf. Bring to the boil and then reduce the heat to a steady simmer, cook for 30 minutes, until the sauce is thick. Heat the oven to 180C/fan 160C/gas 4. Season the tomato sauce, to taste, with salt and freshly ground black pepper. Remove the bay leaf!
To make the white sauce, melt the butter on a medium to low heat in a medium saucepan and then add the flour and cook for 1 minute. Stirring continually, add the milk gradually until completely incorporated and there are no lumps (I like to use a wooden spurtle). Turn the heat to low and add the 35g of grated parmesan and stir until it's melted into the sauce. Stir the spinach through the sauce until it wilts. Season with some freshly ground black pepper.
Now assemble the lasagne - put half of the tomato sauce in a large baking dish (I used a rectangular Staub dish - dimensions: 27cm x 20cm), and cover with 3 dried lasagne sheets. Layer the rest of the sauce on top and the finish with the other 3 dried lasagne sheets. Pour over the white sauce, and scatter with the remaining 30g of grated parmesan.
Bake for 1 hour or until the sauce is bubbling and the top is golden. Cover with foil if it’s getting too dark (I top ours with foil for the last 15 to 20 minutes).

Notes

Gluten-free option - use gluten-free lasagne sheets or courgette slices as a substitute.

Vegetable add-ins - add mushrooms or grated courgette for extra nutrition.

Herbs and spices - add fresh basil, oregano or a pinch of nutmeg to the sauce for depth of flavour.

Toppings - sprinkle with grated parmesan, fresh parsley or chilli flakes before serving for added texture and flavour.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS comfort food, freezable, healthy lasagne recipe, make ahead, pasta bake, turkey lasagne, turkey lasagne recipe, winter warmer

Tried this recipe?Please consider !