FAMILY ABILITIES OF TV CHEF PHIL VICKERY: Lasagna
A true classic, but with fewer calories and salt and a smaller portion size. Removing half of the meat protein and adding cooked lentils is a great trick and works really well. A good tip is to use a smaller but deeper casserole dish so that you get a deeper bottom line. This lasagna can be made in advance and frozen, then thawed and cooked at a later date. If you follow this path, make the meat sauce a little damp so that it can be absorbed by the raw pasta leaves.
A good tip is to use a smaller but deeper casserole dish so that you get a deeper bottom line
300 g (6) dried lasagna sheets
20 g parmesan, grated (optional)
FOR THE MEAT SAUCE
2 tablespoons of olive oil
2 small onions, finely chopped
4 chopped cloves of garlic
250 g 12% fat minced meat
400 g can green lentils (drained weight 265 g)
400g can chopped tomatoes
½ × 10 g salt-reduced beef or chicken stock cubes
1 tablespoon of dried oregano
4 tbsp of roughly chopped fresh basil
freshly ground black pepper
FOR THE WHITE SAUCE
300 ml skimmed milk
20 g of flour
20 g soft butter
- Heat the oil in a pan over medium heat and add the onions. Fry for 15 minutes, then add the garlic and cook for another 2 minutes. Add the minced meat and cook for 6-8 minutes until lightly colored. Break it open with a spatula. Add the lentils, tomatoes, stock cubes, 200 ml water and herbs and season with salt and pepper. Bring to the boil and simmer for 20-25 minutes. Make sure that it gets caught easily.
- In the meantime, prepare the white sauce. Heat the milk in a small pan. Mix the butter and flour well and whisk this mixture with the boiling milk. It is thickened almost immediately. Add salt and pepper, remove from heat and keep warm.
- Heat the oven to 190 ° C / gas. 5. Put a little meat sauce in a 25 cm square baking dish. Place three sheets of lasagne on top. Add a layer of half of the white sauce, then add another layer of the remaining meat sauce. Add a second layer of pasta and put the rest of the white sauce on top. (If you freeze the dish in advance, freeze it here.) Sprinkle the cheese over the cheese, if used, and bake in the oven for 35-45 minutes. Take out of the oven and let cool slightly before eating with a large green salad.
TIPPING Replacing half of the meat with lentils not only reduces the saturated fat content of this classic, but also adds heart-healthy potassium and folic acid. Lentils also fill up due to their high fiber content, so the smaller portion size travels a long way.
Only £ 4.25
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