Turkey and Roast Vegie Bake

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This is what I bake when I feel like lasagne.  It is packed full of vegies, contains no grains, gluten or dairy – but it is creamy and filling at the same time.

INGREDIENTSBaked vegie lasagna

TURKEY SAUCE

  • 500g turkey mince (any mince will work)
  • 1 tablespoon olive oil
  • 1 onion finely diced
  • 2 cloves garlic crushed
  • 1 tablespoon tomato paste
  • 1 tin crushed tomatoes
  • ½ cup chicken stock or water
  • 6 button mushrooms, chopped
  • 1 cup finely sliced kale
  • 1 teaspoon mixed herbs
  • 1 tbsp chopped fresh basil

VEGETABLE LAYERS

  • 1/4 jap or kent pumpkin
  • 1 large eggplant
  • 1 extra large zucchini

CAULIFLOWER WHITE SAUCE

  • 500g cauliflower florets
  • 1 1/2 cups coconut milk
  • 2 tablespoons tapioca flour
  • 1 egg
  • 2 tablespoons sesame seeds

  METHOD

In a large frypan add the oil with onion and garlic and sauté until soft.

Add mince to pan and cook until brown. Add tomato paste and cook for 1 minute. Add tomatoes, stock, mushrooms, kale and herbs and simmer for 10 minutes until sauce thickens slightly.

Slice eggplant, zucchini and pumpkin into thin slices, place on baking trays, spray with cooking spray, cook in 200°C oven for 20 minutes until tender, turning once.

Meanwhile, steam the cauliflower until tender (about 20 minutes). Pour 1 cup of coconut milk into a saucepan and bring to the boil. Add tapioca flour to remaining 1/2 cup coconut milk and mix well. Turn the boiling coconut milk down to low and whisk through remaining coconut milk mixture for 1 minutes until sauce thickens. Remove from heat and whisk in egg. Add steamed cauliflower to coconut milk mixture and mix together. Transfer to a blender and process until smooth. Season with salt and pepper.

To assemble place enough turkey sauce to thinly cover base of 18cm x 28cm casserole dish . Cover with eggplant slices then half of the sauce. Cover with zucchini and pumpkin slices then other half of turkey sauce.  Top with Cauliflower white sauce and sprinkle with sesame seeds.

Bake in 180°C oven for 40 minutes. Slice into 6 and serve with a green salad.

TIP: Freeze unused portions in containers for quick dinners