Recipe
Lasagne
Recipe highlights
Total cooking time:
30 min
Category:
Level 4 puréed dysphagia diet
Servings:
1 - 2
Ingredients
75g hot overcooked pasta
75ml hot water
20ml cream
30g cheese
2 scoops Nutilis Clear
Bolognese sauce
0.5tbsp sunflower oil
30g onion (chopped)
30g carrots (chopped)
100g minced beef
2 tbsp tomato purée
1 large splash of Worcestershire sauce
parmesan cheese (finely grated)
5 scoops Nutilis Clear
Method
- For the pasta cook the pasta in boiling water as per pack instructions and overcook it slightly so it is soft.
- Put pasta into the blender, add water, cream and cheese and blend until smooth.
- Whisk or blend 2 scoops of Nutilis Clear into the mixture and let it stand for 90 seconds.
- For the sauce, heat the oil in a medium saucepan, and soften the onions and carrots for a few minutes.
- When soft, turn up the heat and crumble in the beef. Brown the beef, tipping off any excess fat. Add the tomato purée and Worcestershire sauce and fry for a few minutes.
- Pour over the stick, bring to a simmer, then cover and cook for 40 minutes, uncovering halfway.
- Place the mixture into the blender and blend until smooth.
- Whisk in 5 scoops of Nutilis Clear to thicken.
- Pipe the puréed meat on to a plate into a 6cm by 6cm square. Alternatively use a small square oven dish.
- Then continue the layering. Pipe pasta on the meat, then add another layer of meat and finish with a layer of pasta topped with Parmesan cheese.