Casseroles on my site are rich in cheese and meat and therefore are a calorie bomb. So I decided to make a “light” casserole. Lean turkey meat, a lot of vegetables, whole grain pasta and a light version of mozzarella create a delicious, light and simple dish for the whole family 🙂

Ingredients:

500 g turkey breast minced meat
1 onion, diced
3 garlic cloves, diced
1 can of canned tomatoes (400 g)
1 eggplant, sliced
1 zucchini, sliced
250 g of whole grain pasta, cooked according to the instructions on the package
3 tablespoons of olive oil
2 tablespoons of butter
2 tablespoons of flour
200 ml of milk
nutmeg
1 packet of light mozzarella (125 g), thinly sliced
salt
pepper
pinch of sugar

Procedure:

Mix the zucchini and eggplant with one tablespoon of olive oil and a large pinch of salt. Place on a baking tray covered with baking paper and bake at 150ºC (hot air) for 6 minutes. After this time, turn the vegetables over and bake for another 6 minutes. Remove from the oven and set aside. In a frying pan, heat a tablespoon of olive oil. Sauté the onion and garlic. Add the meat and fry until the meat turns color. Pour the whole can of tomatoes. Add sugar, pepper and salt and stew uncovered until the sauce is reduced. Meanwhile, prepare the béchamel. Melt the butter in a saucepan over low heat. Add the flour and mix thoroughly. Finally, gradually add the milk, stirring constantly, until the sauce thickens. Season to taste with salt, pepper and nutmeg. Take it off the fire. Grease an ovenproof dish with a spoon of olive oil. Put the cooked pasta on the bottom and cover it with half of the Béchamel sauce. Add half of the minced meat with tomatoes and cover with half of the previously baked vegetables. Again, give a layer of meat and a layer of zucchini with eggplant. Cover everything with the rest of the Béchamel sauce and put the cheese on top. Bake at 180ºC (top and bottom) for 25-30 minutes. Ready 🙂

Enjoy!