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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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A seemingly regular looking lasagna with Zucchini. My own recipe, but to be honest, it has got to be the best I have ever tasted, seriously. Please do try it and tell me I am wrong! Ingredients:
12 sheets lasagna noodles |
400 g ground turkey |
2 green zucchini, sliced thinly |
150 g mixed mushrooms, sliced thinly |
1 green bell pepper, sliced |
1 onion, diced |
4 garlic cloves |
400 ml tomato juice |
50 ml tomato puree |
1 dried hot red chili pepper, seeds taken out |
5 g dried parsley |
10 g oregano |
10 g basil |
15 ml lemon juice |
black pepper |
2 beef bouillon cubes |
50 ml extra virgin olive oil |
50 ml water |
200 g sharp cheddar cheese |
240 ml skim milk |
50 g butter |
25 g flour |
salt and pepper |
Directions:
1. The Meat sauce:.
2. Fry the onions and garlic in olive oil till starting to brown.
3. Add the zucchini, mushrooms and pepper.
4. Stir fry for 5 minutes.
5. Add the turkey.
6. Stir fry for 15 minutes until the zucchini are soft and the turkey is brown.
7. Mix the herbs, chili, tomato juice and tomato puree in a jug, and season.
8. Add mixture to the pan and cook for 10 minutes.
9. Add bouillon and cook for 5 minutes.
10. Set aside to cool a while.
11. The cheese sauce:.
12. Melt the butter on a gentle heat.
13. Add the flour and stir until you have a pliable paste about 30 seconds.
14. Add the Milk stirring to incorporate the flour mix.
15. Add 150g of cheese and stir until it melts and you have a runny cheese sauce.
16. Spread the meat sauce in a 20cm x 30cm approx dish.
17. Cover with pasta sheets.
18. Repeat three times.
19. Cover top layer with cheese sauce.
20. Sprinkle with remaining cheese.
21. Cook 190 degrees C for 30 minutes.
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