Turkey Zucchini Lasagne
Will you give the Zucc the leading role in tonight’s dinner?
Okay, it’s a dead give away that there’s a slight catch with this Lasagne.
If you’re a die-hard traditional lasagne kinda person… don’t press delete yet.
I made it. I ate it. It’s light… yummy and there’s no guilt trip afterwards (or heavy groaning that comes with eating rich fatty food).
Loving the last days of Autumn?
There’s a slight chill in the night air, but don’t these warm sunny days make you feel happy and active? This zucc dish is perfect for these autumn nights.
Biggest is NOT the best – What?
The most flavoursome zuccs are the small-to-medium ones.
So the worst tasting, but world’s largest Zucchina (that’s one zucchini) on record was 1.76 metres long and weighed 29.5kgs (and was grown by Bernard Lavery of Plymouth, Devon UK).
Turkey Zucchini Lasagne
1 large diced onion.
2 large diced tomatoes.
2 medium carrots.
1 tablespoon of organic tomato paste.
1 tablespoon of basil or a small handful of fresh basil.
1 teaspoon of oregano or fresh oregano.
1 teaspoon of turmeric.
2 cloves of grated garlic.
2 diced shallot stalks.
1 handful of fresh parsley.
2 mushrooms sliced (optional).
1 diced yellow capsicum.
Pinch of salt and pepper for seasoning
1 packet of turkey mince
2 large Zucchini peeled
1 cup of corn flour
1 cup of coconut milk
1 tablespoon of coconut oil
pinch of pepper
½ cup of ricotta cheese
- Place coconut oil into a heated pot and swirl around.
- Once the coconut oil has melted place the onion, garlic, carrot, and capsicum and stir.
- Add the fresh shallots, mushrooms and basil turning down the heat before adding the rest of the herbs and spices.
- Place the tomato into the pot and add the tomato paste while simmering.
- If needed add a small amount of water before blitzing.
- Once the Napoli is ready place the turkey into the Napoli and bring to a simmer.
- When the turkey mince is cooked turn off the heat and set aside to cool down.
- Pour 1 tablespoon of coconut oil into a pan.
- When the coconut oil is liquid place the cup of corn flour into the pan and stir with a whisk.
- Add the coconut milk to the corn flour slowly so it does not clump together and continue to stir.
- The mixture should be an even liquid and thicken over medium heat.
- Make sure you keep stirring, as the flour will stick to the bottom of the pan.
- Once the béchamel is thick add 1/3 of the ricotta cheese and pepper and allow cooling.
I chose to do smaller lasagne serving sizes and used ceramic dessert cups, as they are perfect for watching portion sizes.
- Place the first layer of meat/Napoli on the bottom of the dish.
- Using a tablespoon for the béchamel add one to the first layer.
- Make sure you mix the layer to combine the flavour, and then add the strips of zucchini as you would normal sheets of lasgane.
- Continue to layer in that order until the top where you add the ricotta to add a golden cheese crust on the top.
- Place the lasagne into the oven on 180 degrees fan forced for 15 minutes or until the top is golden in colour.
- Allow to cool for 5 minutes before serving with a delicious side salad.
Recipe: Victoria Ings
Photos & Blog: Lystra Bisschop