This lasagne is extra delicious the following day. It’s a great “make ahead” dish, and leftovers mean you have lunch organised for the next day! Swap the turkey mince for beef, pork, or even drained canned tuna. Serve with your favourite salad and dinner is done!
- 1kg turkey mince
- 2 cloves garlic, minced
- 2 spring onions, sliced
- 1 can chopped tomatoes
- 1 sml can tomato paste (about 80g)
- 2 teaspoons fennel seeds
- 3 teaspoons dried oregano
- 3 teaspoons dried basil
- Salt and pepper to taste
- About 3 large zucchini, sliced lengthwise in ½ cm thick slices
- ¼ – ½ cup grated Parmesan cheese
- 2 cups cheese sauce (1.5 cups half milk-half cream, 1 cup grated cheese, 2 tbspn arrowroot or coconut flour, 1 tspn salt, 1 tspn ground nutmeg)
Add a little ghee to a large frypan and heat on medium heat, add fennel seeds and brown for 1-2 minutes. Add garlic, onion and turkey mince and cook until browned. Add tomato paste and chopped tomatoes and cook for a further 2 minutes. Add oregano, basil and salt and pepper to taste and cook for a further 5-10 minutes until almost all liquid has evaporated from the frypan.
Meanwhile, lightly spray a large baking dish with oil. Layer the zucchini slices in a single layer and sprinkle with half the Parmesan cheese. Then place half the turkey mince on top. Repeat with the zucchini slices, Parmesan cheese and turkey mince. Complete dish with a final layer of zucchini slices and top with the prepared cheese sauce. Bake in a slow oven for 1 ½ – 2 hours to allow the zucchini to completely soften and absorb some of the flavours from the dish. Serves 4-6 adults.