Turkey lasagna (without dough)

Main courses and sides/17 January 2022

Today we have a thin, amazingly delicious lasagna. Instead of the classic fatty sauce, it’s our freshly made tomato sauce, farm turkey instead of beef, and zucchini instead of dough. I don’t use a white creamy béchamel sauce. I like to add an extra portion of buffalo mozzarella instead. For goodness and even more fiber, we add spinach, chard. Trust me, you’ll be making it over and over again, pleasing your family.

For the tomato sauce we will need:

• 1 tbsp olive oil
• 1 onion (white or yellow)
• 4 cloves of garlic
• 2 pcs carrots
• 800 gr farmer’s turkey mince
• 400 ml tomatoes in their own juice
• 3 tbsp tomato paste
• 1-2 pcs bay leaf

Separately:

• buffalo mozzarella - 250 g
• aged goat cheese - 40 g, grated
• zucchini - 2-3 pcs
• fresh basil - optional

Preheat the oven to 180 C.

Beforehand we need to prepare the zucchini. It is important! So that our lasagna does not become wet and does not spread, but holds its shape.
Wash the zucchini, carefully cut lengthwise into thin slices. Ready slices should be salted a little and left for 10-15 minutes, so that the zucchini gave up excess moisture. Then remove the excess water by blotting the zucchini slices with a paper towel. Place them on a baking tray and pop them in the oven for 15 minutes, convection mode. This will shorten the total cooking time of our lasagna and remove the moisture even more. We take the zucchini out of the oven, transfer to kitchen napkins and let cool slightly.

Next up is our tomato sauce.
In a small amount of oil, lightly blanch the finely chopped onion and garlic for a couple minutes. Add carrots. After 1 minute put the minced meat. Stir all the time until it is all browned. Pour tomatoes in their own juice, tomato paste, add oregano, thyme, salt and pepper, bay leaf. Cook everything over medium heat for 10-15 minutes until the liquid from our sauce evaporates. Tasting it, bringing it to the perfect flavor profile.
The resulting sauce - a new version of "bolognese" is ready!

Assemble our lasagna in a mold greased with olive oil:

• tomato sauce with turkey
• layer of zucchini
• mozzarella, spinach leaves, chard, basil
• zucchini layer
• tomato sauce with turkey
• mozzarella, spinach leaves, chard, basil
• zucchini layer
• tomato sauce with turkey
• mozzarella, spinach leaves, chard, basil
• zucchini layer
• aged goat cheese (sprinkle after foil is removed)

Cover the lasagna with foil and send it to the oven for a maximum of 30 minutes. Then - remove the foil, sprinkle our lasagna with cheese, turn on the "grill" mode and let it brown. Cheese burns very quickly - keep a close eye on the lasagna.

Serve with leafy salad and fresh vegetables!

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