- 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 skim 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.
Make it gluten free: Use gluten-free flour and lasagne sheets, and check ground nutmeg and tomato purée (in bolognese sauce) are gluten free.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 5g
Dietary fibre 6g
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