Low Carb Lasagna

4 standard portions

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Ingredients

• 3 Courgette (zucchini) (thinly sliced lengthways)
• 0.5 tablespoons Olive oil
• 0.5 batch tomato pasta sauce
• 400 g turkey mince
• 8 Mushrooms (sliced)
• 1 Onion (diced)
• 2 Garlic clove (crushed)
• 2 tablespoons Worcestershire sauce (use gluten free to keep the recipe GF)
• 120 g Spinach
• 4 tablespoons 0% fat Greek yogurt
• 60 g mozzarella
• 60 g Cheddar cheese

Method

1. Preheat your oven to 220°C/200°C(fan)/420°F/Gas 7.
2. Put strips of 3 Courgette (zucchini) onto a baking sheet and cook in the oven for 4 minutes each side and then set aside.
3. In a large pan, heat 0.5 tbsp Olive oil and then add 1 Onion, 8 Mushrooms and 2 Garlic clove and gently cook for 3-4 minutes.
4. Add 400 g turkey mince and cook for a further 5 minutes.
5. Add 0.5 batch tomato pasta sauce and 2 tbsp Worcestershire sauce and simmer for 5 minutes.
6. Mix together 120 g Spinach and 4 tbsp 0% Greek yogurt.
7. Using a lasagna dish that is as long as (or longer than) the courgette strips are, add the meat sauce to the bottom of the dish.
8. Add a layer of courgette.
9. Add a layer of the meat sauce and a layer of the spinach mix.
10. Add another layer of courgette, some more meat sauce and some more spinach mixture and finish by topping with the remaining courgette.
11. Sprinkle 60 g mozzarella and 60 g Cheddar cheese on top and put in the oven.
12. Bake for 20-30 minutes, until the cheese has browned.