This lasagna is a-maz-ingggg!
It’s rich, it’s comforting, it’s cheesy… and it has a twist! Instead of using lasanga sheets it’s made with butternut which gives it a wonderful sweetness and nutty flavour that compliments the richness of the ragu perfectly.
If you want to impress your friends and family, this is the dish to make. It’s a crowd-pleaser for sure!
Note:
If you want a slightly lighter meal you can use low fat cheese and/or leave out the white sauce.
Ingredients:
For the ragu:
500g lean beef mince or vegetarian mince (I often use Quorn)
60g grated mozzarella (use reduced fat for lower cals)
60g grated cheddar (use reduced fat for lower cals)
1 x tins chopped tomatoes
1 onion, chopped
2 celery stalks, chopped
15ml olive oil
4 cloves of garlic, crushed
1 tbsp tomato purée/paste
1 beef stock cube dissolved in 100ml water
1 tsp dried oregano
1 tsp dried basil
1 tsp thyme
1 tsp sugar or sweetener of choice
Salt and pepper to taste
For the white sauce:
25g light butter
25g plain flour
250ml semi-skimmed milk
Nutmeg for grating
Salt and pepper to taste
To assemble:
1 butternut squash - peeled, deseeded and cut into long thin slices that resemble lasagna sheets
Method:
Heat oil in a large, deep frying pan or casserole pan on a high heat.
Add in the mince with the garlic, oregano, thyme, basil, salt and pepper, breaking up the meat with a wooden spoon. Reduce heat to medium and cook until the meat has browned.
Add the onion, celery and garlic to the pan. Cook for 15-20 minutes or until the vegetables have softened.
Add the tomato purée, tinned tomatoes and beef stock.
Stir well, reduce the heat and leave to simmer for about an hour, stirring occasionally.
In the meantime, make your white sauce by melting the butter in a saucepan. Add the flour and cook for a minute or two.
Gradually add in the milk, stirring continuously until you get a smooth sauce. Cook for about 5-10 minutes, stirring continuously until the sauce is nice and thick. Season with salt and pepper and grate in some nutmeg.
Once the meat ragu is ready, preheat the oven to 190 C/ 375 F or Gas 5.
Spoon a quarter of the ragu into a large skillet (or oven-proof dish) and spread out evenly.
Spoon over a quarter of the white sauce and top with butternut slices.
Repeat this process until the ragu and white sauce is finished, making sure to finish with a layer of white sauce.
Sprinkle with the mozzarella and cheddar and bake for about 45 minutes.
Allow the lasagna to sit for about 10 minutes before serving.
Serves 4
Macros per serve: 488 calories, 22g fat, 30g carbs, 40g protein
Enjoy!
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