Turkey & mushroom lasagne
1 whole, medium, peeled, deseeded and sliced
Calorie controlled cooking spray
1 large, finely chopped
1 stick(s), finely chopped
Turkey Breast Mince, raw
½ tablespoons, level
2 can(s), small, with onion and garic
Green or Brown Lentils, dry
20 g, leaves picked and roughly torn
200 g, halved
Natural Cottage Cheese
20 g, finely grated
Egg yolk, raw
- 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.
- 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.
- Whizz the cottage cheese, 15g of the Parmesan and the egg yolk in a mini food processor, until smooth.
- 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.