Photo of Zucchini and turkey lasagne by WW

Zucchini and turkey lasagne

SmartPoints® value per serving
Total Time
1 hr 5 min
10 min
55 min
Forget pasta sheets – this simple and fresh lasagne layers a delicious turkey mince ragù with thin slices of zucchini and creamy mascarpone cheese.


Brown onion

1 medium, finely chopped


2 clove(s), crushed

Turkey breast mince

500 g

Canned diced tomatoes

800 g, (buy 2 x 400g can)

Dried oregano

2 tsp

Fresh basil

1 tbs, finely chopped

Balsamic vinegar

2 tsp


600 g, peeled into thin slices

Low-fat ricotta cheese

150 g, smooth variety

Grated parmesan cheese

cup(s), (25g)


400 g, halved

Fresh flat-leaf parsley

2 tbs, chopped

Oil spray

2 x 3 second spray(s)


  1. Lightly spray a large saucepan with oil and heat over low heat. Cook onion, stirring, for 6-8 minutes or until soft. Add garlic and cook for a further 1 minute. Add mince and cook, stirring, for 2-3 minutes, or until it starts to brown, then add tomatoes, oregano, basil and vinegar. Season with salt and pepper, then stir to combine. Bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes or until sauce has reduced.
  2. Preheat oven to 200°C.
  3. Pour one-third of turkey mixture into a 20cm square baking dish and spoon over one-third of ricotta, spreading it out with a spatula. Top with a layer of zucchini, then repeat twice using remaining turkey mixture, ricotta and zucchini. Lightly spray with oil and scatter over parmesan. Bake for 25 minutes or until golden and bubbling. Stand for 5 minutes before serving.
  4. Meanwhile, cook potatoes in a pan of boiling salted water for 15 minutes or until tender. Scatter over parsley and serve with lasagne.


To make in advance, prepare the lasagne up to the point of baking and chill in the fridge for up to 24 hours, then bake as in step 3.