- 2 tablespoons of rapeseed oil
- 2 turkey rashers, finely sliced
- 2 teaspoons of dried Oregano / 4 teaspoons of fresh oregano
- 2 medium onion, peeled & finely chopped
- 2 cloves garlic, peeled & chopped
- 3 carrots, peeled and diced
- 3 sticks celery, diced
- 500g lean minced beef
- 2 x 400g cans of chopped tomatoes
- 2 tablespoons of tomato puree
- 200ml water
- Salt and pepper to season
- 20g fresh basil chopped / 1 tsp of dried basil
- 250g wholewheat lasagne sheets
- 50g Parmesan cheese, grated
- 500mls natural yogurt
- 1 lettuce
- 3 tomatoes
- 1 cucumber
1. Pre-heat oven to 190C/Gas Mark 5.
2. Heat a large pan to medium to high heat. Add 1 tablespoon of oil. Once warm, add the turkey rashers and the oregano and heat until the rasher is lightly cooked.
3. Add onions, garlic, carrots and celery. Stir the ingredients together gently in the pan.
4. Then add in the minced meat, tinned tomatoes, tomato puree and 200mls of water to the pot. Stir in a pinch of pepper and salt and the basil.
5. Bring the mince mixture to the boil, then turn down the heat and simmer for 45 minutes, stirring occasionally.
6. Spoon 1/3 of mince mixture into the bottom of an ovenproof dish. Layer a sheet of lasagne on top. Follow this with 1/3 of the natural yogurt that covers the lasagne sheets and a 1/3 of Parmesan on top of the natural yoghurt.
7. Repeat this twice more finishing with a layer of natural yogurt, topped with parmesan.
8. Cover dish with aluminium foil and bake for 20 minutes. After that, take the lasagne from the oven, remove the foil and cook for a further 25 minutes until golden on top.
9. As the lasagne cooks, chop the cucumber & tomatoes. And add to a serving bowl with the lettuce.
10. Serve the lasagne with a side salad
