Turkey & Aubergine No Pasta Lasagne
Serves: 4 Prep Time: 30 min Cook Time: 20 min
2tbsp olive oil
1 large onion, peeled and chopped 1 large carrot, peeled and grated 500g turkey thigh mince
4 cloves garlic, peeled and crushed 150g mushrooms, chopped
1 tsp dried Italian seasoning 400g can chopped tomatoes 2tbsp tomato puree
400ml chicken stock 1-2tbsp soy sauce, to taste Ground black pepper, to taste 2 medium aubergines, cut into 1-2mm thick slices 300g tub cottage cheese
75g mature Cheddar, grated 2tbsp milk
Few fresh basil leaves, to garnish 1
Preheat oven to 180/Gas 4. Heat 1 tbsp olive oil in a large saucepan and fry onion and carrot until soft. Add mince and stir-fry until browned, breaking it up with a wooden spoon. Add garlic, mushrooms and Italian seasoning and cook until mushrooms are soft.
2
Add tomatoes, tomato puree, stock, soy sauce and black pepper to taste. Stir well, bring to boil and simmer for 15-20 min, until liquid has reduced.
3
Heat a griddle pan and brush with remaining 1tbsp oil. Griddle aubergine slices in batches for 30-60 sec each side. Put to one side. 4
In a bowl, blend together cottage cheese, Cheddar and milk to make a smooth sauce.
5
Spread third of mince over base of an ovenproof dish, then arrange a third of aubergine slices on top, slightly overlapping. Dot half cheese sauce evenly over, then repeat layers, finishing with a layer of aubergine. 6
Bake for 20 min until bubbling around edges and piping hot. Sprinkle with a few fresh basil leaves.