Turkey and Courgette Lasagne

Way back when, I did a turkey lasagne meal using celeriac as my ‘pasta’. It was pretty yummy but I think the celeriac needed a sauce to go with it. Here is my updated version, using courgette ribbons as the sheets and I definitely prefer this version!


  1. For this recipe you are splitting your protein allowance between turkey breast mince and cottage cheese. For this recipe I used half of each but you may prefer 65% Turkey mince and 35% cottage cheese.
  2. Using a peeler, create 80g of ribbons from a courgette. Place the slices in between kitchen roll and press and leave to absorb moisture. OPTIONALLY- griddle the slices on each side to get some nice grill marks.
  3. Place the turkey mince into a ceramic pan and season to taste, I used Italian herbs, extra oregano, garlic granules, smoked paprika and a hint of chilli with smoked paprika and generously sloshed lemon juice all over.
  4. Fry until the mince has browned off.
  5. In a separate bowl place cottage cheese and season, I used black pepper, basil and parsley.
  6. Spray a small baking dish with frylight and begin to assemble the lasagne.
  7. Add turkey, some cheese and then cover with courgette ribbons. Repeat.
  8. Reserve a little of the cheese to spread on top of the last courgette layer.
  9. Season with pepper and parsley and bake at 180C for 20 minutes. 

This can be assembled up to one day in advance- either make in individual dishes or a larger one if making more than one serving.

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