Zucchini Lasagna

Ingredients

For the meat sauce

• 12 sheets lasagna noodles
• 400 g ground turkey
• 2 green zucchini, sliced thinly
• 150 g mushrooms, sliced thinly
• 1 green bell pepper, sliced
• 1 onion, diced
• 4 fat 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

for the cheese sauce

• 200 g sharp cheddar cheese
• 240 ml skim milk
• 50 g butter
• 25 g flour
• salt and pepper

Directions

1. 1

   The Meat sauce:.

2. 2

   Fry the onions and garlic in olive oil till starting to brown.

3. 3

   Add the zucchini, mushrooms and pepper.

4. 4

   Stir fry for 5 minutes.

5. 5

   Add the turkey.

6. 6

   Stir fry for 15 minutes until the zucchini are soft and the turkey is brown.

7. 7

   Mix the herbs, chili, tomato juice and tomato puree in a jug, and season.

8. 8

   Add mixture to the pan and cook for 10 minutes.

9. 9

   Add bouillon and cook for 5 minutes.

10. 10

    Set aside to cool a while.

11. 11

    The cheese sauce:.

12. 12

    Melt the butter on a gentle heat.

13. 13

    Add the flour and stir until you have a pliable paste about 30 seconds.

14. 14

    Add the Milk stirring to incorporate the flour mix.

15. 15

    Add 150g of cheese and stir until it melts and you have a runny cheese sauce.

16. 16

    Spread the meat sauce in a 20cm x 30cm approx dish.

17. 17

    Cover with pasta sheets.

18. 18

    Repeat three times.

19. 19

    Cover top layer with cheese sauce.

20. 20

    Sprinkle with remaining cheese.

21. 21

    Cook 190 degrees C for 30 minutes.