This week, gym owner Emmet Rushe shares a no-pasta lasagne recipe for a low-calorie lockdown meal.
Evening everyone
I hope you’re all having a great day and are all holding up okay during this uncertain time.
Tonight, I’m going to give you all a meal that you can make at home that has plenty of taste, and can also be enjoyed with the family or with your partner as a treat now the takeaways are closed.
I know it’s easy to let things slide now that we’re all on lockdown, but making tasty meals that are also healthy and lower calorie versions of what you usually have, will leave us all in a better place when this is all over.
Tonight’s meal is Beef and Leek Lasagne.
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The leeks in this dish become a replacement for lasagne pasta sheets so begin by trimming them to be the same length as the ovenproof dish you are using. Then cut leeks lengthways through the core but no further – do not cut the leek completely in half. Open the leeks up like wings and remove the narrow leaves from the centre of each, these can be finely sliced and put aside for now. Finally, separate the larger leaves from the rest of the leeks, as these are your ‘lasagne’ sheets.
Heat a large non-stick frying pan over a medium-high heat and add the minced beef, sliced leeks, onion, celery, carrots and garlic and fry without added fat for around 10 minutes, or until the beef and vegetables have begun to brown slightly. Stir in the chestnut mushrooms and cook for a few more minutes until they have started to soften. At this stage, the pan should look reasonably dry.
Add the plain flower to the pan and mix it through the mince and vegetable mixture. Add the red wine and beef stock and let the alcohol of the wine cook off for a few minutes before adding the tinned tomatoes, tomato puree, oregano and 1 bay leaf. Season with freshly ground black pepper and leave the pan to simmer for around 30 minutes until the sauce looks glossy and thick.
Meanwhile, make the white sauce by adding the onion wedges, the remaining bay leaf, milk and corn flour to a pan and simmer over a low heat for around 5 minutes until the sauce thickens and becomes creamy and luxurious. If the sauce becomes too thick simply add a splash of extra milk. Season the sauce with plenty of ground black pepper and a pinch of grated nutmeg.
In another pot, add boiling water and the leek ‘lasagne’ sheets. Bring the water back to the boil and cook the leeks for five minutes, or until they are very tender, before draining in a colander. It is important that the leeks are soft as otherwise the lasagne will be hard to cut.
Start layering the lasagne by spooning a layer of mince onto the bottom of the lasagne dish and topping this with the leek ‘lasagne’ sheet. Repeat this until all the leeks and mince are used up, you should have enough for around three layers. Pour over the white sauce and sprinkle the cheddar and parmesan over the top for a deliciously cheesy finish.
Bake the dish in the oven for around 30 minutes, by which point it should be golden on top & bubbling.
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Give it a go and let me know what you think of it.
Have a great evening and stay safe everyone.
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I know we are all in a difficult time and it is very easy to fall into a slump and to let your health and fitness slide.
In order to help during the Lockdown, we are doing live daily home workouts that you can follow on my Rushe Fitness Facebook page.
If you aren’t able to join us live at 10am each morning, you can watch them back on my Rushe Fitness Facebook page anytime you want to get a free workout in.
If you have any questions about the workouts, don’t hesitate to contact me through any of the links below.
Emmet
The Author
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