Christmas Lasagne
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
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
Preparation Steps
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.
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.
Preheat the oven to 160°C fan.
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.
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.
Sprinkle over the grated cheddar, then tear the brie into small chunks and dot over the top.
Place in the centre of the oven for 40-45 minutes, until the cheese is golden and bubbling. Then serve!