Loaf Tin Lasagne | 4-Day High-Protein Meal Prep | MYPROTEIN™

Good

% Daily Values based on a 2,000 calorie diet

Step 1

First, make your turkey ragu. Add the coconut oil to a pan on a medium to high heat. Add the onion and sauté for 3-4 minutes, then add the garlic and sauté for a further 2 minutes (if you’re using the powdered versions, add them after the next step).

Step 2

Next, add the turkey mince and break it up a little using a spatula, then allow it to brown for 3-4 minutes, stirring occasionally. Stir in the oregano, ½ tsp. salt and pepper and the tomatoes and simmer on a low heat for 10 minutes.

Step 3

While you’re waiting, whisk cottage cheese and egg whites together in a bowl using a fork with the remaining salt and pepper. Set aside. Preheat the oven at 200°C or 180°C for fan-assisted.

Step 4

Now prepare your courgette and lasagne sheets. Use a vegetable peeler to slice the courgette lengthways to get long slices. Wash the lasagne sheets under cold water in a colander.

Step 5

Once the turkey ragu is ready, it’s time to make up the lasagne. Start with a layer of courgette sheets for easy removal once cooked. Then alternate between the ragu, cheese sauce, lasagne sheets, and courgette. Finish with a layer of lasagne, then cheese sauce, then sprinkle with low-fat cheese.

Step 6

Bake for 15 minutes with foil on, then remove the foil, turn the heat up by 20°C and bake for a further 20 minutes. Once cooked, divide into four meal prep containers, serve with your favourite salad or vegetables and store in the fridge for up to three days.