Low-Carb Turkey Lasagne Recipe by Roz Purcell

Roz Purcell turkey lasagne

Lasagne was one of my favourite childhood meals, but this one is a lot more waistline friendly. It’s also one of the most popular recipes on my blog.

Serves 8

Ingredients:

– 2 courgettes
– sea salt and freshly ground black pepper
– coconut or rapeseed oil, for frying
– 1 large onion, chopped
– 4 garlic cloves, minced
– 20g fresh basil leaves, roughly torn
– 1 ½ tbsp dried oregano
– 600ml passata
– 1kg minced turkey breast
250g Greek yoghurt
– 75g freshly grated Parmesan

Method:

1. Preheat the oven to 180°C. Slice the courgettes lengthways as thinly as you can (a mandolin is good for this), sprinkle them with some salt and set aside.
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 rectangular baking dish.
6. Prepare the cheese sauce by mixing the yoghurt and 50g of the grated Parmesan together in a small bowl.
7. To assemble the lasagne, put a layer of sliced courgettes on top of the tomato sauce in the base of the dish, then cover this layer with some of the cheese sauce.
8. Keep layering until all the courgettes and all of the cheese sauce have been used up, finishing with a layer of courgettes and a light, even layer of cheese 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.

RECIPE FROM THE NATURAL BORN FEEDER COOKBOOK

Roz Purcell Natural Born FeederRoz Purcell’s approach to cooking is simple: use whole foods to live a whole life. Having developed a negative relationship with food that led her to make unhealthy choices, she cured herself by rediscovering her love of cooking from scratch. She used her passion for food to experiment with flavours and textures and develop the most amazing recipes that fuel the body, providing the energy and vitality needed to look and feel great.

Roz began blogging at naturalbornfeeder.com in 2013 to document her love of cooking and to share her recipes. Now in her highly-anticipated cookbook, written with the same wonderfully accessible approach, she features over 170 easy-to-follow, delicious recipes that prove whole foods can taste far better than a pre-packaged meal.

In Natural Born Feeder, you will find recipes for smoothies, juices and drinks, countless ways to “Pimp your Porridge” and plenty of Roz’s famous Pancakes and Crepes. There’s also recipes for soups, salads, sides, main dishes, simple pleasures, desserts, breads, sports snacks, dips and “The Nut Butter Collective”. Plenty of inspiration to get into the kitchen, and get cooking!

Natural Born Feeder is published by Gill Books, priced at €27.99.

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