This was a mash-up of two recipes created by two of my favourites - Roz Purcell at Natural Born Feeder and Sarah Wilson at I Quit Sugar (hers is called a Superfood Lasagne Cake and the full recipe is in her book Simplicious).
Being able to have a relatively guilt-free lasagne is a total god-send; it's got everything but the pasta and actually really doesn't want for it at all. The only problem is stopping at one portion....! This is a great one for packed lunches.
PREP TIME: 40 minutes
COOK TIME: 30 minutes
- 2 courgettes
- 400g spinach leaves
- 1 large onion
- 4 cloves garlic
- 20g fresh basil leaves
- 2 tbsp dried oregano
- 1/2 tsp cayenne pepper
- 600ml passata
- 1kg minced turkey breast
- 250g Greek yoghurt
- 75g freshly grated Parmesan (optional if you're going cheese-free)
1. Preheat the oven to 180°C. Slice the courgettes length-ways as thinly as you can (use a mandolin if you have one), sprinkle them with some salt and set aside. Steam the spinach and drain thoroughly, giving it a good squeeze out before setting aside (otherwise your lasagne can turn a little watery).
2. Heat a little oil in a deep saucepan over a medium heat. Sauté the onion and garlic for about 10 minutes, until the onion is soft and slightly browned. Lower the heat, then stir in the basil and oregano and cook for a further 5 minutes.
3. Add the passata and bring to the boil, then reduce the heat and let it simmer for 10 minutes, until thickened slightly. Season with salt and pepper, then blend into a smooth sauce.
4. In a separate pan, heat a little more oil over a medium heat and add the minced turkey, using a spatula to break the mince into smaller pieces. Cook for 6–8 minutes, until browned.
5. Transfer the cooked turkey mince to the tomato sauce with a slotted spoon and stir to combine. Pour the tomato sauce into a medium-sized baking dish.
6. If you're using the cheese, mix the yoghurt and 50g of the grated Parmesan together in a small bowl.
7. To assemble the lasagne, put a layer of sliced courgettes and steamed spinach on top of the tomato sauce in the base of the dish, then cover this layer with some of the white sauce.
8. Keep layering until all the courgettes and spinach and all of the white sauce have been used up, finishing with a layer of courgettes / spinach and a light, even layer of white sauce. Sprinkle the remaining 25g of Parmesan on top.
9. Bake for 30 minutes, until the lasagne is bubbling and the cheese on top is melted and golden brown. Remove from the oven and let the lasagne stand for 10–15 minutes before cutting.