And so it is with recipes. Put down something in front of a hungry family saying that it 'doesn't look very good but if probably tastes fine or 'sorry I sort of messed up the top' doesn't make them tuck in with enthusiasm. When we sat down to the results of this one last week and I said 'sorry but I think perhaps....' I was shouted down with a chorus of 'never apologise, just eat it'. And, in fact, it was good.
Everyone has their own favourite lasagna recipe. I have a wonderful lower fat quick version which I can do without a thought. This one is a slightly more complex version of the low fat one but it's not the all singing, all dancing, every pan in the kitchen type that can take up an afternoon.
Stevie was the photographer so even if the recipe doesn't appeal (ooops, there I go again) the pictures will be of a better standard than usual and I'm including them all as she takes great food shots.
9 lasagna noodles (get the kind that don't need precooking)
1 tblsp olive oil
1 onion, diced
500 g turkey mince (any other is fine but turkey has the least fat)
750 ml passata or tomato sauce
175 g sliced fresh mushrooms
2 tsp Italian seasoning
good grinding of black pepper
pinch of garlic powder
250g chopped fresh spinach but I used lamb's lettuce equally successfully.
500 ml low fat cottage cheese
1/4 tsp ground nutmeg
500 g grated sharp cheddar or mozzarella
Heat olive oil in frying pan over medium heat. Cook onion until softened but not browned, then add turkey and continue to cook for another 5 to 7 minutes until lightly browned. Add tomato sauce, mushrooms, and seasonings, stir together well and simmer for about 10 minutes.
In another bowl, combine spinach, cottage cheese and nutmeg.
Now layer the casserole in a 9x13 baking dish: sauce, spinach, noodles, cheese, sauce, spinach,noodles, sauce and top with cheese. Any variation of this is fine but noodles need to be next to the sauce so they cook and the top should be a layer of cheese. Play with it as you would any layered casserole to get it right for your own tastes.
Bake at 180ºC for about 20 to 30 minutes until sauce is bubbling. Cool for a few minutes before serving.