Turkey & mushroom lasagne
3
Points®
Total time: 1 hr • Prep: 25 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
This light, pasta-free turkey lasagne is full of flavour
Ingredients
Butternut Squash
1 whole, medium
Calorie controlled cooking spray
4 spray(s)
Rapeseed Oil
1 tablespoon(s)
Onion
1 large
Carrots, raw
1 medium
Celery, Raw
1 stick(s)
Turkey breast mince, raw
400 g
Tomato Purèe
½ tablespoon(s), level
Tinned Tomatoes
2 can(s), small
Green or Brown Lentils, dry
100 g
Basil, fresh
20 g
Thyme, Fresh
6 sprig(s)
Mushrooms
200 g
Natural Cottage Cheese
100 g
Parmesan Cheese
20 g
Egg yolk, raw
1 medium
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the butternut squash slices onto non-stick baking sheets and mist with cooking spray. Season to taste, then bake for 20 minutes, until just tender.
2
Meanwhile, heat the oil in a large pan over a medium heat. Add the onion, carrot and celery and cook for 5 minutes. Add the turkey mince, turn up the heat and cook for 5 minutes, stirring. Add the tomato purée, tomatoes, lentils, basil, thyme and 400ml water, bring to a simmer, cover and cook for 15 minutes. Add the mushrooms and cook for a further 10 minutes.
3
Whizz the cottage cheese, 15g of the Parmesan and the egg yolk in a mini food processor, until smooth.
4
Put half the turkey mince mixture into the bottom of a rectangular baking dish and top with half the butternut squash slices. Spoon over the remaining turkey mince mixture and arrange the rest of the butternut squash slices on top. Spoon the cottage cheese mixture on last, scatter over the remaining Parmesan and bake for 15 minutes, until golden.
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