Healthy Kids Lasagna
- 1 Large sweet potato
- 1 large eggplant
- 500g turkey mince
- 1 Can of tinned tomatoes
- 1 Cup Tomato passata
- 1 Brown onion, diced
- 1 Clove Garlic, crushed
- ¼ Fresh chilli, diced
- 1 Cup Peas
- 200g 200g low fat cottage cheese
- 1 Cup Reduced fat cheddar cheese, grated
- Sprinkle Pepita seeds (to decorate)
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By Alex & Anna
Set oven to 180 degrees Celsius (fan forced)
Cut the sweet potato and eggplant into thin slices, length ways.
Dice one brown onion and sauté in a pan over medium heat with a little olive oil.
Add crushed garlic.
Add turkey mince to the pan and stir until mince has browned.
Place the sweet potato and eggplant on the grill One the mince is browned, add tinned tomatoes and passata.
Leave to simmer for approximately 15 minutes.
Add in peas and chili flakes In a baking dish, layer the bottom with a combination of the sweet potato and eggplant.
On top of the vegetables add a layer of the turkey mince followed by a layer of the cottage cheese.
Repeat this layering process until you finish with a third layer of cottage cheese.
Sprinkle with grated cheese and pepita seeds and place in the oven for around 35-40 minutes.
We’ve found the lasagna tends to hold together better if you make this recipe the day before.
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