Are you a fan of lasagne but looking for a healthier alternative?
Consider replacing the beef with pheasant for a delightful twist. This truly delectable mid-week meal will be enjoyed by the entire family and pairs wonderfully with a dollop of ketchup.
|600g x||Pheasant Mince|
|1 can x||Tinned Tomatoes|
|2 cloves x||Garlic|
|1 tbsp x||Tomato Paste|
|2 x||Bay Leaf|
|1 tbsp x||Dried Italian Herbs|
|250g x||Pasta Sheets|
|50g x||Plain Four|
|500 ml x||Milk|
start by heating some oil in a pan then sweating a diced onion, when it becomes golden add in the crushed garlic cloves.
add the pheasant mince, you will need to break it up with a wooden spoon as it is cooking. Once browned all over add in the tinned tomatoes and tomato paste.
a good stir then add in the herbs, a dash on Worcestershire Sauce if you fancy and then break up a beef stock cube over the top. Let it simmer slowly for as long you can afford, low and slow will bring out the flavour.
the white sauce to go on top of the ragu. Melt the butter in a separate saucepan, then add the plain flour (we used gluten free plain flour). Stir continuously until a paste forms, continue cooking for 2 mins then gradually add the milk, stirring all the time. Season with salt and pepper and a little grated nutmeg if you fancy.
lasagne together, start with the mince followed by the pasta sheets (we use lentil sheets so it is gluten-free), then pour over the white sauce. Repeat until all the mince is used up. Cover the top with cheddar and then add tin foil on top.
(Heated to 180C/160C fan/gas 4) for 50 mins, then remove foil and cook for another 10 mins so that the cheese crisps up. Make sure it is bubbling and cooked right in the center. Then serve while hot with green veg and ketchup.