Christmas Lasagne
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Prep Time
20 MINS
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Cook Time
1 HR
- KCals 535
- Carbs 41G
Ingredients
- low-calorie cooking spray
- 1 leek, trimmed and sliced
- 150 g chestnut mushrooms, sliced
- 2 garlic cloves, peeled and crushed
- 500 ml skimmed milk
- 100 ml chicken stock (1 chicken stock cube, dissolved in 100ml boiling water)
- 2 tbsp cornflour (mixed to a slurry with 2 tbsp skimmed milk)
- 6 cooked pigs in blankets, sliced
- 250 g cooked turkey, shredded
- 1 tsp Dijon mustard
- small bunch of fresh sage leaves, shredded
- salt and freshly ground black pepper
- 6 dried lasagne sheets
- 80 g reduced-fat Cheddar, finely grated
- 100 g brie
Instructions
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Spray a large non-stick pan with low-calorie cooking spray and place over a medium heat. Add the leeks, mushrooms, and garlic, and fry gently for 8-10 minutes — until softened.
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Pour in the milk and stock and bring to a boil. Add in the cornflour slurry, and stir for a minute or two — until thickened.
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Preheat the oven to 160°C fan.
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Stir the pigs in blankets, turkey, Dijon mustard, and sage into the sauce. Cover and simmer for 5 minutes, then stir in half of the grated Cheddar. If needed, season with salt and pepper.
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Place a third of the sauce into the bottom of the lasagne dish. Layer with half the lasagne sheets, repeating until you reach the top of the dish. Ending with a layer of sauce.
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Sprinkle over the grated cheddar, then tear the brie into small chunks and dot over the top.
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Place in the centre of the oven for 40-45 minutes, until the cheese is golden and bubbling. Then serve!