The final recipe in the Lloyds Pharmacy Change Your Health Direction program is a vegetable and protein packed twist on a traditional lasagne. For lasagne sheets I use finely sliced rounds of celeriac. It’s a little ugly….a bit knobbly and odd shaped but it’s what’s inside that counts…lots of fibre and antioxidant vitamins. I’m using beef mince for the ragu sauce, but this can be replaced with lamb or 2 cans of puy lentils if you’re plant-based. Good quality beef is rich in protein, iron, omega-3 fatty acids, vitamin A, niacin, Vitamin B6 and selenium. Even so, you won’t lose out if you use lentils as they are one of the best sources of plant-based protein, fiber, folate and iron.
Dairy Free | Gluten Free | Grain Free | Vegetarian Options
For the Ragu
- 500g lean minced beef (for vegetarian option use 2 cups of cooked puy or beluga lentils)
- 1 tbsp Optima raw organic coconut oil*
- 1 onion, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves of garlic, finely chopped
- 6 sage leaves, finely chopped
- 2 bay leaves
- 1 can chopped tomatoes
- 1 can tomato passata
- 250ml beef stock (or mushroom stock)
For the Creamed Mushrooms
- 1 tbsp coconut oil*
- 250g chestnut mushrooms, sliced
- 1 clove garlic
- 1 sprig fresh thyme
- 200ml oat or almond cream
Celeriac ‘Lasagne’ Sheets
Celeriac x1 whole, peeled and sliced into very fine round pieces with a good knife of mandolin.
Spinach Layer: 300g spinach leaves (remove the stalks, chop finely and add them to your ragu… no waste!)
To Serve: 2-3 handfuls of rocket, 5-6 small vine tomatoes finely sliced
This is a lot easier than it might look. You can prepare and assemble this dish the night before and store in the fridge. It also freezes quite well and you can cook from frozen if time isn’t on your side.
- Preheat your oven to 160C.
- Start with the Ragu.
- Season the beef mince. Melt the coconut oil in a heavy casserole or skillet. Add the beef and cook until brown all over. Transfer to a place and set aside.
- In the same pan, add the onion, celery and garlic. Sauté over a medium heat for about 10 minutes until soft.
- Return the beef to the pan. Add the sage and bay leaves and cook for a few minutes before adding the tomatoes and beef stock. Cook gently for 20 minutes. If the sauce gets too thick, add more water.
- In a separate pan melt a little coconut oil and tip the sliced mushrooms, crushed garlic and thyme into the pan.
- Sauté for 10 minutes and then add the oat cream. Simmer gently for 10 minutes and season with black pepper and a pinch of sea salt.
- Whilst the ragu and mushrooms are cooking. Prepare the lasagne sheets. Peel the celeriac and use a sharp knife to slice into very-fine circular ‘sheets’. Set aside.
- Wash and dry the spinach. Remove the stalks, chop finely and toss into the ragu.
- Melt some coconut oil and use a pastry brush to spread it onto an oven proof dish.
- Start by layering the celeriac sheets in one layer onto the base. Top with half the ragu mixture, then a layer of spinach and pour over half of the creamed mushrooms.
- Add another layer of celeriac, ragu, spinach and creamed mushrooms (in that order). Finish with sliced tomatoes (optional) and some freshly grated parmesan (or vegan alternative such as cashew cheese).
- Transfer to an oven and cook for about 45 minutes until bubbling.
- Remove from the oven and top with freshly ground black pepper and rocket leaves. Serve!
|NUTRITION INFORMATION (approx. per serving)|
PAMELA RYAN | NUTRITIONIST | CORPORATE NUTRITION + YOGA
*Available in LloydsPharmacy Stores