Andrea's exercise plan - Day 24

Rest

Today is your rest day!

Food & Recipes - Day 24

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Main Meal of the Day
Vegetarian Option
Breakfast
Lunch
Snacks & Extras

Lasagne

Makes: 6
(Approx 560 kcal per serving)

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The Ingredients

2 onions

2 garlic cloves

3 carrots

3 celery sticks

2 lean bacon rashers

1 tablespoon rapeseed oil

2 teaspoons Italian seasoning

500g lean minced beef

2 tablespoons tomato puree

2 x 400g tin chopped tomatoes

200ml reduced sodium chicken stock (made from ½ a cube)

250g lasagne sheets 

400ml natural yoghurt

50g freshly grated Parmesan cheese

salt (optional) and freshly ground black pepper

dressed side salad, to serve (see separate recipes)

The Method

Cut the onions in half, then peel and finely chop. Peel and crush the garlic. Peel and dice the carrots. Trim and dice the celery. Cut the bacon bashers into small dice. 

Heat a large saute pan over a medium heat. Add the oil and then tip in the rashers and the Italian seasoning and saute until the rashers are lightly cooked.

Stir the onions, carrots and celery into the rasher mixture and cook for another minute, stirring. Tip in the minced beef and saute for 3-4 minutes until browned, breaking up any lumps with a wooden spoon. Stir in the tomato puree and garlic, then cook for 1 minute.

Stir the tomatoes into the mince and vegetable mixture with the stock and season lightly with salt (optional) and pepper. Bring to a simmer, then cover and reduce the heat and simmer for 45 minutes until well reduced and thickened, stirring occasionally with a wooden spoon. 

Preheat the oven to 180°C (350°F), gas mark 4. Spoon one third of the mince mixture into the bottom of an ovenproof dish and cover with a layer of the lasagne sheets. Repeat these layers twice more and finish with a layer of yoghurt and Parmesan. Bake for 20 minutes, then remove the foil and bake for another 35-40 minutes or until the lasagne is cooked through and golden brown. Leave to settle and then cut into 6 portions. 

To serve, arrange a portion of lasagne on each plate with the salad alongside to serve.

Vegetarian Lasagne

Serves: 4
(Approx 580 kcal per serving)

View the full recipe
The Ingredients

2 courgettes (500g)

2 tablespoons rapeseed oil 

2 carrots

2 celery sticks

2 garlic cloves

400g cherry tomatoes

large handful baby spinach leaves

250g lasagne sheets  

250g tub ricotta cheese

80g grated mozzarella cheese

30g Gran Moravia cheese (vegetarian style Parmesan)

salt (optional) and freshly ground black pepper

dressed side salad, to serve (see separate recipes)

The Method

Preheat the oven to 180°C (350°F), gas mark 4. Trim the courgettes and cut into thin slices lengthways. Arrange on a baking sheet in a single layer and drizzle over half of the oil, tossing to coat, then season lightly with salt (optional) and pepper. Roast for 10 minutes until just tender, then remove and set aside. 

Meanwhile, peel the carrots and cut into dice. Trim the celery and finely chop. Peel and crush the garlic. 

To make the tomato sauce, heat a non-stick frying pan over a medium heat and add the rest of the oil. Add the carrots, celery and garlic and cook for 2-3 minutes until softened. Tip in the cherry tomatoes, then season lightly with salt (optional) and pepper. Cover, then reduce the heat and cook for 8-10 minutes all until the vegetables are tender. Fold in the spinach until wilted.

Spread half of the tomato sauce in an ovenproof dish and cover with a layer of the lasagne sheets. Spread over half of the ricotta and then cover with half of the courgettes. Add another layer of lasagne sheets and spread the remaining half of the tomato sauce on top. Add the final layer of lasagne sheets and cover with the remaining ricotta. Arrange the rest of the courgettes on top and sprinkle over the mozzarella and Gran Moravia cheese. 

Bake the vegetarian lasagne for 30-35 minutes until the lasagne sheets are cooked through and the top is bubbling and golden. Leave to settle for 5 minutes, then cut into quarters and arrange on plates with the side salad to serve.

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