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Spring Turkey Lasagne

http://www.moodiefoodie.com.au/wp-content/uploads/2013/10/Spring-Turkey-Lasagne2-wpcf_310x171.jpg

Serves 6

Lovely light Spring lasagne made with loads of vegetables and lean turkey breast. Low carb with just one layer of pasta, the other being replaced with sautéed zucchini slices. Just so good.

Per serve: 1129.8kj (269cals); 3g total fat (1.4g saturated fat)


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You’ll need

Oil spray
450g (2 large) zucchini, sliced thinly into 5mm long slices
2 large garlic cloves, minced
500g (2 leeks), sliced
200g (3) celery stalks, finely chopped
500g lean turkey breast*
2 tsp fresh oregano, chopped
100g broccoli florets
100g spinach leaves, chopped
3 tbsp wholemeal flour
2 cups stock
1½ cups no fat milk
Pepper
60g (2 large) store-bought lasagne sheets
60g (about 1 cup) grated 50% reduced fat tasty cheese

*If you can get lean turkey mince (98% fat free) then go right ahead as it saves you a step.

Let’s go

Cut turkey breast into small pieces and place them into a food process. Pulse until the mixture resembles mince.

Heat oven to 200°c and lightly spray a lasagne dish with oil. Set aside.
Heat a large non-stick frying pan to medium, spray with oil and add zucchini slices. Cook for 3 minutes per side and remove from pan. Set aside.

Spray frying pan with oil and add and garlic, leeks and celery with a pinch of salt. Cook on medium-low for 10 minutes before adding turkey mince. Cook for 5 minutes before adding oregano, broccoli and spinach. Cook for a further 3-4 minutes before adding flour, stock and milk. Season with pepper and bring to a simmer. Simmer for 5-10 minutes. Line lasagne dish with 2 sheets of lasagne and top with half the turkey mixture.  Top with cooked zucchini slices and remaining turkey mixture. Sprinkle over cheese and bake for 45 minutes.

Why it’s good for you
I LOVE lasagne and never tire of finding ways to lighten it up so I can eat it whenever I want. This lovely version is no exception, it’s low carb with only one layer of pasta and the other being a layer of sautéed zucchini slices. I’ve loaded up the vegetable content, made a low fat white sauce and used 97-98% fat free turkey breast.
Per serve: 1129.8kj (269cals); 3g total fat (1.4g saturated fat); 3.9g fibre

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