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Organic Turkey Mince Lasagne

Organic Turkey Mince Lasagne

This recipe gives a healthy tasty low fat alternative to the traditional beef lasagne. For an even healthier option replace some pasta layers with tomato or courgette. 


Lasagne Pasta Sheets

450g Organic Turkey Mince

2 tbsp light olive oil

1 large diced onion

100g carrots, diced

50g celery, diced

3 garlic cloves chopped or crushed

1 tbsp caraway seeds

1 tbsp dried mixed herbs

2 tbsp tomato purée

150 ml red wine

400g tin chopped tomatoes

300ml Chicken Stock

125g Mozzarella (low fat if you prefer)

125g Grated Cheddar (Again reduced fat if you prefer!)


Brown the turkey mince in a large frying pan using 1 Tbsp of the oil and set aside.

Then using the remaining oil soften the onion, carrot and celery over a medium heat for approx 5 mins. Then add the chopped garlic and cook for another minute. Add the herbs, caraway seeds and cook for a further minute before adding the red wine.

Reduce the red wine slightly before adding the tomatoes, puree and stock, this can then reduce for 10 minutes before adding the turkey, stirring and reducing for another 10 minutes. 

Preheat the oven to 180 degrees fan (200 regular) or gas mark 6. 

Take a medium ovenproof casserole dish and ladle approximately a third of the sauce into it. Then cover with one layer of pasta sheets before adding the next third of the sauce, at this point you could then layer sliced courgettes or tomatoes instead of pasta for a lower calorie option.

Finally break the mozzarella into rough pieces and scatter over the top of the last layer of sauce, then add the grated cheese filling in the gaps.

Cook for 30-40 minutes until golden brown.