Zucchini & Turkey No-Noodle Bake

Lasagne with zucchini planks instead of pasta · 6 portions · evening dish, the only no-grain option · ** method drafted from the batch-option notes, not yet cooked

487kcal49 gprotein17 gnet carb23 gfat5 gfibre1,436 mgpotassium

Ingredients

  • 1.2 kg zucchini
  • 900 g raw 93% turkey mince
  • 500 g canned tomato
  • 250 g mushroom
  • 200 g bell pepper
  • 150 g onion
  • 15 g garlic
  • 250 g part-skim ricotta
  • 2 eggs
  • 35 g parmesan
  • 80 g cheddar
  • 20 g olive oil
  • basil, oregano

Method

  1. Salt and drain the zucchini planks 30 min — non-negotiable, or the tray is soup by Wednesday. Slice lengthwise about 5 mm, salt lightly, drain in a colander, then blot dry.
  2. Brown the turkey in the oil; add onion, pepper, mushroom and garlic, and cook until soft.
  3. Add the tomato, basil and oregano; simmer 10–15 min to a thick sauce. Taste for salt.
  4. Mix the ricotta, eggs and parmesan.
  5. Layer in a 9×13: a little sauce, then zucchini planks, meat sauce, ricotta; repeat, finishing with sauce. Cheddar over the top in a thin layer.
  6. Bake 190 °C for 35–40 min, until set and bubbling. Rest 15 min before cutting six portions — it needs the rest to hold a line.