Lasagne
Author: Natalie & Ruth (HCP)
INGREDIENTS:**
g Carrots, old, raw
g Celeriac, raw
g Cheese, cheddar (HCP added*)
g Garlic Puree (GIA) (HCP added*)
ml Tesco Italian Chopped Tomatoes (HCP added*)
g Leeks, raw
g Oil, olive
g Tesco beef lean steak mince 5% fat (HCP added*)
ml Cream, double, Tesco (HCP added*)
Directions:
You will also need a good pinch of dried herbs and 60mls of vegetable stock made with ¼ KNORR
stock cube
1. Pre heat oven to 170c / fan 150c / gas 5.
2. Grate the cheese and reserve 5g.
3. Peel and weigh the celeriac, slice it as thinly as possible, a mandolin is perfect for this.
4. Place the slices in a pan of boiling water for 3 minutes, strain and tip into a bowl of ice cold water
(this stops it cooking and keeps the colour)
5. Cook the mince until browned
6. Chop the vegetables into small pieces and add in with meat once browned, adding the tomatoes,
vegetable stock, GIA paste and herbs towards the end of cooking.
7. Heat the cream then add the remaining 13g cheese and a little seasoning.
8. Drain the celeriac and dry it with some kitchen roll.
9. Make layers in an ovenproof dish, starting with the mince, then the celeriac.
10. The last layer needs to be celeriac, then pour the cheese sauce over it, top this with the reserved
5g of grated cheese.
11. Bake in a pre-heated oven for approximately 25 minutes until cooked through and golden on top.
Leave to stand for about 10 minutes before serving.
Nutrition Information (for entire recipe):
Carbohydrate:
4.65
Calories: 476
Fat:
45.32
Protein:
11.13
Ratio:
2.87:1
Tags:
3:1 ratioSavoryMain Meal
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
