Zucchini and turkey 'lasagne'
3
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
Traditional lasagne doesn’t contain a whole lot of veg, but in thisversion, you'll get a generous serving of veg with the addition of zucchini. You’ll definitely want to add this one to your meal plan.
Ingredients
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Turkey breast mince
500 g
Canned diced tomatoes
1 800g can
Dried oregano
2 tsp
Fresh basil
1 tbs, finely chopped, plus extra leaves to serve
Balsamic vinegar
2 tsp
Light smooth ricotta cheese
150 g
Zucchini
600 g, peeled lengthways into thin slices
Grated parmesan cheese
⅓ cup(s), (25g)
Oil spray
2 x 3 second spray(s)
Instructions
1
Lightly spray a large saucepan with oil and heat over low heat. Cook onion, stirring, for 6–8 minutes, until soft. Add garlic and cook, stirring, for a further 1 minute.
2
Increase heat to medium–high, add mince and cook, stirring to break up lumps, for 2–3 minutes, or until cooked through. Stir in tomatoes, oregano, basil and vinegar. Season with salt and pepper. Bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes or until sauce has thickened.
3
Preheat oven to 200°C. Spread one-third of turkey mixture over the base of an 18 cm x 28 cm ovenproof dish. Dollop over one–third of the ricotta. Top with a layer of zucchini. Repeat layers twice more, using remaining turkey mixture, ricotta and zucchini. Lightly spray with oil and scatter over parmesan. Bake for 25 minutes or until golden and bubbling. Stand for 5 minutes before serving sprinkled with basil leaves.
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