Roast Tomato, Turkey & Veg Lasagne

Roast Tomato, Turkey & Veg Lasagne

Ingredients

• 500–600 g truss tomatoes
• 2 cloves garlic, unpeeled
• Olive oil
• Salt and cracked black pepper
• 500 g turkey mince
• 1 onion, finely chopped
• 1 onion, quartered
• 1 kg frozen mixed vegetables
• Lasagne sheets
• Shredded cheese (mozzarella, tasty, or a mix)
• Salt and cracked black pepper, to taste

Method

1. Pre-heat oven to 200 °C.
2. Place tomatoes, quartered onion and garlic on a lined tray. Drizzle with olive oil and season well with salt and cracked black pepper.
3. Roast for 35-45 minutes, until soft, blistered, and lightly charred in spots.
4. Squeeze garlic from skins, transfer tomatoes, onion and garlic to a saucepan, and blend until smooth.
5. Simmer gently for 10-15 minutes to thicken slightly. Set aside.
6. Cool oven to 180 °C.
7. Heat a large pan over medium heat. Add the onion and cook for 5-7 minutes until soft and lightly golden.
8. Add turkey mince and cook until browned, breaking it up well. Season lightly with salt and pepper.
9. Add the frozen mixed vegetables and cook for 5-8 minutes, allowing excess moisture to evaporate.
10. Stir in the roast tomato base and simmer for 5-10 minutes until thick and well combined.
11. Spoon a thin layer of sauce into the base of a baking dish.
12. Add a layer of lasagne sheets, followed by turkey and vegetable sauce and a decent sprinkle of cheese.
13. Repeat layers until ingredients are used, finishing with a generous layer of cheese on top.
14. Add cracked black pepper.
15. Cover loosely with foil and bake for 30 minutes.
16. Remove foil and bake for a further 15-20 minutes, until golden and bubbling.
17. Rest for 10 minutes before slicing and serving.

Optional Extras

• Fresh basil leaves, torn and stirred through the sauce or scattered on top
• Extra cracked black pepper when serving
• Cook an extra 1 kg of tomatoes at the same time to make a rich roast tomato soup as an entrée
• Tomato Soup Recipe

Nutrition