1 Onion, finely chopped (s) (sff)
1 Garlic clove, finely chopped (sff)
1 Pack of pasta sheets (ff)
1 Bay leaf
1tbsp Extra virgin olive oil (1Heb/4=0.25 Heb per person)
1tbsp Dried Basil
2tbsp Tomato puree (s) (sff)
90g Low fat cheddar cheese (2Hea/4=0.5 Hea per person)
120mL red cooking wine (4syn/4=1 syn per person)
250g Minced turkey (s) (ff)
400g Tinned tomato’s (s) (sff)
Salt & pepper
1tbsp butter (5.5 syn/4=<1.5syns per person)
25g Plain flour (4 syn/4=1syn per person)
375mL skimmed milk (1Hea/4=0.25 Hea per person)
Preheat the oven to 180c.
In a frying pan add the oil, cook the garlic & onion for 5 mins, add the turkey and cook until browned, add the wine and increase the heat to cook out the alcohol and reduce by half. Add the tomatoes, puree, sweetener, S & P & basil, turn the heat down & cook for 20 mins, then set aside.
Make the béchamel sauce by melting the butter, add the flour a bit at a time, stirring all the time, add the milk & bay leaf, keep stirring until it thickens, remove from the heat & remove the bay leaf, set aside.
Using an oven-proof dish at least 20x12x4cm cover the base with a layer of the turkey, cover with pasta sheets, breaking if necessary to fit, then a layer of the béchamel sauce, pasta sheet, turkey, pasta sheet & finish with a final layer of the béchamel sauce . Sprinkle the top with the cheese and cook for 30 mins until cooked and browned.
Credit: Pete’s Recipe Book
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