Zucchini and Turkey Lasagne
While I love pasta especially Lasagne sometimes we need to focus on our health not just our stomachs. This Lasagne is completely pasta free. OMG how wrong does that sound in all honesty - a lasagne without pasta?
So why not make normal Lasagne? While looking for something warm yet lighter for lunch I came across this recipe in another Weight Watchers Cookbook - yes I own lots of them, in fact I own lots of cookbooks as I love the feel and look of a book rather than googling on my iPad or phone. There is just something about holding a book and reading it - do you agree?
Now the mix itself smelt like Lasagne - classic ingredients mince, well turkey mince, tomatoes, basil and oregano the rest of the dish had a slight twist. The pasta is replaced with thin slices of zucchini and there is no Bechamel sauce as this has been swapped out for light ricotta cheese. In fact it looked and smelt good enough to eat before it was cooked.
The portion sizes on this are perfect for a lunch - you could always team with a salad or as the original recipe had parsley baby potatoes to serve on the side. I found that there was enough for a work lunch. As this was a planned meal prep for work lunches this was cooked last night, I let it cool and then it was packed up into containers ready for today.
However should you wish to make in advance, prepare the Lasagne up to the point of baking. Chilli in the fridge for no more than 24 hours. When you are ready to cook take the baking dish out of the fridge 30 minutes to 1 hour beforehand and allow to reach room temperature. Then bake as per instructions.
Even quickly reheated in the microwave this did not disappoint - not to mention I am full! This was a lunch recipe but I would happily have this for dinner also. This Zucchini and Turkey Lasagne was rich, full of flavour and absolutely delicious. I did not miss the fact that there was no pasta on my plate. The layers stayed together, the turkey mixture was juicy and you could taste the herbs. The ricotta was enough - funnily when I was making it I didn't think it would be but it definitey was. It added the creamy element but wasn't stodgy.
In fact this lighter healthier version of Lasagne will be cooked again. I am converted - well maybe not completely as I am sure that I won't ever say no to Beef Lasagne or any lasagne LOL! Who could?
Zucchini and Turkey Lasagne
(Recipe adapted from My ww Program Cookbook)
💚 3 sp per serve
💙 1 sp per serve
💜 1 sp per serve
1 brown onion, finely chopped
2 garlic cloves, crushed
500 grams turkey breast mince
2 x 400 gram cans diced tomatoes
2 teaspoons dried oregano
1 tablespoons finely chopped fresh basil
2 teaspoons balsamic vinegar
freshly ground black pepper
600 grams zucchini, peeled into thin slices (I used my vegetable peeler)
150 grams low-fat smooth ricotta cheese
25 grams finely grated Parmesan cheese
Lightly spray a large saucepan with oil and heat over low heat. Cook onion, stirring, for 6 -8 minutes or until soft. Add garlic and cook for a further 1 minute.
Add mince and cook, stirring, for 2 - 3 minutes, or until it starts to brown.
Add the tomatoes, oregano, basil and vinegar. Season with salt and pepper, then stir to combine. Bring to the boil, then reduce heat and simmer, uncovered, for 20 minutes or until the sauce has reduced.
Preheat oven to 200 degrees Celcius.
Spray a small baking dish (20cm x 30cm) with cooking spray.
Pour one third of the turkey mixture into prepared baking dish and spoon over one third of ricotta, spreading it out with a spatula. Top with a layer of zucchini. Repeat twice using remaining turkey mixture, ricotta and zucchini. Light spray the top layer of zucchini with cooking spray and then scatter over Parmesan.
Bake for 25 minutes or until golden and bubbling. Stand for 5 minutes before serving.