(at time of publication)
- 8 serves Freezer-friendly bolognese sauce
- 375g dried lasagne sheets
- 1 cup grated reduced-fat cheddar cheese
- White sauce
- 1 leek
- 2 tablespoons canola oil
- 4 tablespoons plain flourall purpose flourX
- ½ teaspoon nutmeg
- ½ teaspoon freshly ground black pepper
- 4 cups trim milk
1 Finely slice the leek, wash and drain well.
2 Heat oil in a large pan over a medium heat. Add leek and cook for 15 minutes, stirring often.
3 Add flour, nutmeg and pepper and stir well to coat. Gradually add milk, stirring continuously. Bring to the boil, then reduce heat to low and cook for 5 minutes or until thickened, stirring regularly.
4 Pour white sauce into a food processor and blitz until smooth.
5 To build lasagne, spoon a quarter of the bolognaise sauce into a deep ovenproof dish (around 20cm x 30cm) and spread out evenly. Spoon over a quarter of the white sauce, then lay over some lasagne sheets — enough to cover the sauce in a single layer. Repeat this three times, finishing with a layer of white sauce. Allow to cool, then sprinkle over the cheese.
5 Bake for 40 minutes, or wrap the dish in plastic wrap then tin foil and place in freezer, clearly marked with a name and date.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 5g
Dietary fibre 6g
Make it gluten free: Use gluten-free flour and lasagne sheets, and check ground nutmeg and tomato purée (in bolognese sauce) are gluten free.
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