Loaf Tin Lasagna

Ingredients

• 1 tsp. coconut oil

• 1 white onion

• 2 cloves garlic

• 1 tbsp. dried oregano

• 350 g turkey mince

• 600 g chopped tomatoes

• 300 g lasagna sheets

• 1 zucchini

• 1 tsp. sea salt

• 1 tsp. black pepper

• 400 g cottage cheese

• 3 egg whites

• 100 g low-fat cheese

  
  

Instructions

1. First, make your turkey ragu. Add the coconut oil to a pan on a medium to high heat. Add the onion and sauté for 3-4 minutes, then add the garlic and sauté for a further 2 minutes (if you’re using the powdered versions, add them after the next step).

2. Next, add the turkey mince and break it up a little using a spatula, then allow it to brown for 3-4 minutes, stirring occasionally. Stir in the oregano, ½ tsp. salt and pepper, and the tomatoes and simmer on a low heat for 10 minutes.

3. While you’re waiting, whisk the cottage cheese and egg whites together in a bowl using a fork with the remaining salt and pepper. Set aside. Preheat the oven at 395°F or 350°F for fan-assisted.

4. Now prepare your zucchini and lasagna sheets. Use a vegetable peeler to slice the zucchini lengthways to get long slices. Wash the lasagna sheets under cold water in a colander.

5. Once the turkey ragu is ready, it’s time to make up the lasagna. Start with a layer of zucchini for easy removal once cooked. Then alternate between the ragu, cheese sauce, lasagna sheets, and zucchini. Finish with a layer of lasagna, then cheese sauce, then sprinkle with low-fat cheese.

6. Bake for 15 minutes with foil on, then remove the foil, turn the heat up by 70°F and bake for a further 20 minutes. Once cooked, divide into four meal prep containers, serve with your favorite salad or vegetables, and store in the fridge for up to three days.