(Out of Hours)


(Out of Hours)


Deconstructed Healthy Lasagna

Written on 21-Feb-2017

Jonathan joined CJUK in August 2015 and has since moved on to start up his own online streaming business.

Jonathan found the time to begin his hobby when CJUK gave him the time and flexibility to fit it in whilst still earning money. Below is one of Jonathan’s recipes you can find being streamed on his website – http://www.chefjohnreed.com/



200g Rye flour
1 Egg
Water to bind
Pinch of salt
Tablespoon of Extra Virgin Olive Oil


250 g of minced beef
Sprig of thyme
1 Garlic clove
1 egg
Rye crisp breadcrumbs/rye flour (enough to bind)

Roasted Tomato Ragu

Sprig of basil
1 red/white onion
5 TomatoesIMG_3035
1 can of chopped tomatoes
1 Garlic clove
1 sprig of thyme
Splash of vinegar


1 Aubergine
1 Courgette
1 pepper
1 red onion
1 clove of garlic
1 sprig of thyme
Sauce from Tomato Ragu

Garlic yogurt

2 Tablespoons of low-fat yoghurt
1 Clove of garlic

Wholemeal Parmesan Sauce

80ml extra virgin olive oil
500ml Unsweetened Almond Milk (add more if needed)
30g parmesan
1 pinch salt
80g Wholemeal/Rye Flour

Garlic crisps

Quarter of a ciabatta roll (frozen)
1 clove of garlic

Basil for garnish


  1. The first job to get on with first is making the pasta as it needs time to rest. Weigh out all the ingredients into a bowl and combine together with your hand. Add water bit by bit until it has combined into a dough while working it together with your hand. Cling film to the pasta and pop it in the fridge to rest.
  2. For the meatballs combine all the ingredients together and mix with your hands until it is combined. If it’s too wet, add more flour or breadcrumbs to help dry the mix a little. With your hands, roll out meatballs and place them onto a tray ready to go into the oven. Use a nonstick tray or parchment paper. They should not stick. No oil is needed for when they need cooking off.
  3. For the Roasted Tomato Ragu, put some vine tomatoes into the oven to roast. Sweat off the garlic, onions and thyme in a pan on top of the stove. Add the roasted tomatoes once they have softened. Slightly pour in a can of chopped tomatoes and add a little bit of water. Cook out the Tomato Ragu on low heat for a few hours, then blend with a sprig of basil until it is a smooth sauce and season.
  4. deconstructed lasagnaFor the ratatouille finely dice up the onions, garlic and thyme and put them in a pan with a very small amount of extra virgin olive oil (1/4 of a teaspoon). Sweat them down. Dice the red peppers and add them to the pan. Next, cook them out. Dice up the aubergine and the courgette and add them to the pan to cook them out. Once the mix has cooked out, but still holding their shape and not mushy, add a small amount of the tomato sauce to bind the ratatouille together.
  5. To make the garlic yoghurt finely dice the garlic and combine with the yoghurt. Can either spoon the yoghurt on the plate or pop the yoghurt into a squeeze bottle to garnish the plate.
  6. For the wholemeal parmesan sauce, put the flour and the oil in the pan to make a roux on medium heat. Cook out the roux and slowly start adding the almond milk bit by bit. Once the sauce has gotten to a right consistency, take off the heat and mix in the parmesan and season.
  7. Put the oven on 180 degrees for the garlic crisps. For the best results freeze the ciabatta, it will help you slice them as thin as possible with a serrated knife. Once sliced, put them onto a tray. Next, crush the garlic and rub them on the slices to get a faint flavour of garlic. Roast them off for 5-10 mins until golden.
  8. Put a pan of boiling water on for the pasta. Place the meatballs in the oven and start heating up all the sauces. Roll out the pasta really thin until it is almost see-through, (if you don’t have a pasta machine, just use a rolling pin). Cut out the pasta in the desired shape you want or using a ring cutter. Cook the pasta off for 3-5 mins until cooked and take the pasta out onto a jay cloth to dry. Garnish up the plate making sure all the components are nice and hot. Slice up the fresh basil and use for garnish on top.