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Photo of Turkey and mushroom lasagne by WW

Turkey and mushroom lasagne

Total Time
1 hr
25 min
35 min


Butternut pumpkin

900 g, (1 x individual) thinly sliced

Olive oil

3 tsp

Brown onion

1 medium, finely chopped


1 medium, finely chopped


1 stick(s), finely chopped

Turkey breast mince

400 g

Tomato paste

1½ tsp

Canned diced tomatoes

800 g, (2x400g cans) onion, garlic and basil variety

Dry lentils

100 g, green variety, rinsed, drained

Fresh basil

¼ cup(s), leaves torn

Fresh thyme

1 tbs, leaves chopped


200 g, button variety, sliced

Cottage cheese, reduced fat

100 g

Grated parmesan cheese

¼ cup(s), (20g)

Egg yolk

1 medium

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C. Line 2 large baking trays with baking paper. Spread pumpkin over prepared trays and lightly spray with oil. Season with salt and pepper. Bake for 20 minutes or until just tender.
  2. Meanwhile, heat oil in a large saucepan over medium heat. Cook onion, carrot and celery, stirring, for 5 minutes or until softened. Increase heat to high and add mince. Cook, stirring to break up lumps, for 5 minutes or until browned. Add tomato paste, diced tomatoes, lentils, basil, thyme and 400ml water, and bring to the boil. Reduce heat and simmer, covered, for 15 minutes. Add mushrooms and cook, uncovered, for 10 minutes.
  3. Process cottage cheese, parmesan cheese and egg yolk in a small food processor until smooth.
  4. Lightly spray a 5cm-deep, 20cm x 25cm rectangular baking dish with oil. Spoon half the turkey mixture into prepared dish and top with half the pumpkin slices. Spoon over remaining turkey mixture and arrange remaining pumpkin slices on top. Spread cottage cheese mixture evenly over top and sprinkle with 2 teaspoons finely grated parmesan. Bake for 15 minutes or until golden. Set aside for 5 minutes before serving.


TIPS: Diced tomatoes with onion, garlic and basil are available in the canned vegetable section of most supermarkets. If unavailable, use dried herbs and regular canned diced tomatoes.