Turkey Lasagne

turkey zucchini lasagne (no pasta)

This is my own Recipe Adapted from The 8 Week Blood Sugar Cookbook to create a different skinny lasagne. Experimenting with different flavours and vegetables.

 

 

 

 

 

 

Serves 2 Main or 4 entrée size pieces

Ingredients

500g Turkey mince

seasoned with 1tsp of each smoked paprika, garlic powder, parsley flakes,

1 large zucchini cut into thin long strips,

4Tb  lactose free cream

15g Shaved parmesan

15g tasty cheese (* you can substitute lactose free cheese )

1/4 cup  tomato sauce

1/2tb extra virgin  olive oil + 1Tb extra for cooking turkey mince

1/2 tsp of each basil and oregano

100g sliced button mushrooms

1 small red capsicum sliced

1/2 punnet cherry tomatoes sliced in  half

 

Method: 

Preheat oven 180*C

Slice mushrooms, capsicum into even size strips

Mix tomato sauce, olive oil, basil, oregano, mushrooms and red capsicum together in a bowl

Slice zucchini lengthwise into thin slices

Slice cherry tomatoes in half

Cook turkey mince with smoked paprika, garlic powder, parsley and 1Tb olive oil

To assemble lasagne : 

Place a layer of the tomato mix on bottom of small lasagne dish

then a layer of turkey mix

then zucchini topped with 2Tb Cream and parmesan

then repeat layers but zucchini layer is on top last add cherry tomatoes to this layer

cover with foil and bake for 30minutes

then remove foil and top with tasty cheese and bake further 15-20minutes until cheese melts.

Serve with green or garden salad.

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