As promised here is the recipe for my aubergine and turkey lasagne. So simple to make and tastes yummy. Full of goodness and those all important macro nutrients and micro nutrients! Its a great way to use up aubergines and other vegetables that are lurking about at the bottom of the fridge. You can add whatever vegetables you want, I just used what I had at the time. It can be stored in an air tight container for up to 3 days , so great for lunch at work too.
300g Turkey Mince
200g Cottage Cheese
2 Aubergines, sliced (or you could use courgettes)
40g Parmesan Cheese, grated
1 Celery Stalk, chopped
1 Carrot, chopped
1 Onion, chopped
3 Garlic Cloves, chopped
1 tbsp Paprika
1 tbsp Cayenne Pepper
1 tbsp Italian Herb Mix
Coconut Oil Spray
In a large pan fry off the onion, garlic and turkey mince.
Add in the herbs, spices and give it a good mix to coat the mince.
Add in the passata and simmer for 5 mins.
In a lasagne dish, add in half the turkey mince mixture, then put a layer of the aubergine on top like you would with lasagne sheets. Add the remaining turkey mixture and layer again with the aubergine. Top with the cottage cheese, then finally the grated Parmesan.
Bake in a preheated oven @ 180c for 30 mins. You may need to cover with some tin foil for the final 5 – 10 minutes to prevent the cheese burning.
This makes 4 servings, each serving is equal to 230 calories, carbs 15g, fat 8g, protein 26g.