Zucchini Lasagna

Hobittual's Note:

A seemingly regular looking lasagna with Zucchini. My own recipe, but to be honest, it has got to be the best I have ever tasted, seriously. Please do try it and tell me I am wrong!

• Total Time: 1 hrs 30 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 6

For the meat sauce

• 12 sheets lasagna noodles
• 400 g ground turkey
• 2 green zucchini , sliced thinly
• 150 g mixed mushrooms , sliced thinly
• 1 green bell pepper , sliced
• 1 onion , diced
• 4 garlic cloves
• 400 ml tomato juice
• 50 ml tomato puree
• 1 dried hot red chili pepper , seeds taken out
• 5 g dried parsley
• 10 g oregano
• 10 g basil
• 15 ml lemon juice
• black pepper
• 2 beef bouillon cubes
• 50 ml extra virgin olive oil
• 50 ml water

for the cheese sauce

• 200 g sharp cheddar cheese
• 240 ml skim milk
• 50 g butter
• 25 g flour
• salt and pepper

Directions:

1. The Meat sauce:.
2. Fry the onions and garlic in olive oil till starting to brown.
3. Add the zucchini, mushrooms and pepper.
4. Stir fry for 5 minutes.
5. Add the turkey.
6. Stir fry for 15 minutes until the zucchini are soft and the turkey is brown.
7. Mix the herbs, chili, tomato juice and tomato puree in a jug, and season.
8. Add mixture to the pan and cook for 10 minutes.
9. Add bouillon and cook for 5 minutes.
10. Set aside to cool a while.
11. The cheese sauce:.
12. Melt the butter on a gentle heat.
13. Add the flour and stir until you have a pliable paste about 30 seconds.
14. Add the Milk stirring to incorporate the flour mix.
15. Add 150g of cheese and stir until it melts and you have a runny cheese sauce.
16. Spread the meat sauce in a 20cm x 30cm approx dish.
17. Cover with pasta sheets.
18. Repeat three times.
19. Cover top layer with cheese sauce.
20. Sprinkle with remaining cheese.
21. Cook 190 degrees C for 30 minutes.