You will need
Electric beaters or potato masher
500g turkey mince
Cannelloni beans (optional)
Blended Vegetables of your choice (I use carrot, broccoli, cauliflower, zucchini & spinach)
1 red onion
4 crushed garlic cloves
Knob grated ginger
1 can tomatoes
Tsp cayenne pepper
Pinch Himalayan salt
1/2 cup water
For cottage lasagne
1 sweet potato (cut into thin layers)
2 zucchinis (cut length ways into thin layers)
For dairy free mash
2 sweet potatoes
1 can coconut cream
Pinch Himalayan Salt
For faux cheese
2 tbsp of blended vegetable mix (put aside from mince)
1 tsp Paprika
1 tsp Cayenne Pepper
1 tbsp Tamari
Fry onion in a pan until translucent.
Add turkey mince; season with spices and salt and sauté until brown.
Stir through ginger and garlic.
Add blended vegetables (ensure these are a fine consistency. Set aside two heaped tablespoons for faux cheese ).
Combine with meat for 5 minutes until vegetables begin to soften.
Add canned tomatoes, beans and water.
Simmer on medium-low heat while preparing lasagne.
Preheat over 180 degrees
Peel 2 sweet potatoes and boil in hot water until tender. Drain water and Add one can coconut cream and pinch of salt. Mash until smooth (we used electric heaters)
Boil leek halves until soft. Remove from water, pat dry and separate layers so they resemble thin lasagne sheets.
Line rectangular baking tray or caserole dish with baking paper.
Layer sweet potato, zucchini & spinach on the base of the tray.
Cover vegetables with leek sheets.
Place turkey mince on top of Leek sheets (ensure all edges are covered).
Add coconut sweet potato mash.
For Faux cheese
Blend vegetables, cashews, tamari, salt & spices in food processor until fine consistency. Sprinkle on top of coconut coconut mash.
Place lasagne in the oven for 45 minutes. Serve with spinach!
Freeze any leftover mince & lasagne (for future meal prep!)