- 400g Turkey mince
- 1 Onion diced
- 1 Pepper diced
- ½ Red chilli (chopped fine)
- 1 Cloves garlic (chopped fine)
- 1 Tin chopped tomatoes
In a pan cook the turkey mince with fry light and then add chopped onion, pepper, chilli and garlic. Once cooked add the tin of tomatoes and cook for 5 mins.
While your filling is cooking, you have time to make my cream sauce. This is the same as my creamy avocado with less garlic and stock as you want it to be slightly thicker.
- 1 Avocado
- 1 Clove of garlic
- 2 Tablespoons Philadelphia light
- 100mls Chicken stock
So, blend the avocado, Philadelphia light, garlic and the chicken stock together. I use my smoothie maker for this.
I use courgette instead of pasta sheets. You need to slice the courgette into thin slices. This can be done using a veg peeler or sharp knife. Cutting the courgette in half first can make this easier. Then start layering it up.
I finish on a layer of my creamy avocado sauce and top it with sliced fresh tomato and crumbled feta cheese, then bake for 15-20 mins.