SafePlates

Ingredients

• 250g lasagna sheets (preferably gluten-free)
• 500g fresh ground chicken or turkey
• 1 large zucchini
• 2 carrots
• 1 fennel bulb
• 400g fresh, peeled and deseeded zucchini (puréed for the sauce)
• 2 tbsp olive oil
• 250ml lactose-free milk
• 2 tbsp cornstarch
• 100g grated cheese (lactose-free)
• Salt and pepper

Instructions

1. Preheat the oven to 180°C.
2. Wash and cut the zucchini, carrots and fennel into small cubes. Blanch the vegetable cubes briefly in boiling water and then drain them.
3. Heat the puréed zucchini in a pot, add the ground chicken or turkey and cook, breaking it up into small pieces. Add the blanched vegetables, season with salt and pepper, and let the sauce simmer for about 10 minutes.
4. For the béchamel sauce, warm the lactose-free milk without bringing it to a boil. Dissolve the cornstarch in a little cold milk and add it to the hot milk. Cook, stirring constantly, until the sauce thickens. Season with salt and pepper.
5. Grease a baking dish and layer lasagna sheets, meat-vegetable sauce and béchamel sauce alternately. Start and finish with a layer of béchamel sauce.
6. Sprinkle the grated cheese over the top layer.
7. Bake the lasagna in the preheated oven for about 30 minutes, until the surface is golden brown.
8. Let the lasagna rest for a few minutes before serving.