November 22, 2011

Gluten-free low-fat turkey lasagna

I made this delicious turkey lasagne for dinner with gluten-free mini lasagne sheets and ricotta and spinach sauce. So nutritious, I felt healthier with every mouthful. Make this on a Friday afternoon (it doesn't take long I promise) and have a go-to-meal after a night out. A much better choice than greasy pizza or nutrition-less two-minute noodles.

500 grams of turkey mince
4 sheets of gluten-free lasagna sheets
1 large bottle of pasta sauce
10 mushrooms, chopped
2 carrots, peeled and chopeed
1 small sweet potato
1 packet of frozen spinach
1 packet of ricotta cheese (low-fat or extra light)
1/4 cup of parmesan
1 tablespoon of brown sugar
1/4 cup of white wine
1/2 cup of hot water
1 teaspoon of dried basil

Pour one teaspoon of oil into a deep pan and add mushrooms and carrots. Cook on high heat until browned then turn the heat down to simmer until soft, add a little water to prevent burning. Add the turkey mince, slicing with a knife to seperate the strands on meat before adding to pan. When all meat if browned, add the pasta sauce, water, wine, salt and pepper, sugar and basil. Simmer for 30 minutes.
Microwave the frozen spinach for 4 minutes and drain. Mix this with the ricotta and season to taste.

Prepare a wide and deep lasagna dish with a layer of lasagne sheet. Add 1/2 of the sauce mix. Cover with half the spinach and ricotta mixture and sprinkle with parmesan cheese. Layer again the lasagna sheets, the remainder of the meat sauce, ricotta mixture and parmesan cheese.

Cover the dish with foil and bake in a moderate oven for 45 minutes.

Serve with a green salad if desired.

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