[{"type":"span","children":[{"text":" Join now"}]}]

Get your first 3 months FREE*

*Selected 9 month plans. Ends 05/10/23. See offer terms.
Get your first 3 months FREE*
Join now
Zucchini and turkey lasagne

Zucchini and turkey 'lasagne'

Total Time
1 hr 10 min
15 min
55 min
Traditional lasagne doesn’t contain a whole lot of veg, but in thisversion, you'll get a generous serving of veg with the addition of zucchini. You’ll definitely want to add this one to your meal plan.


Brown onion

1 medium, finely chopped


2 clove(s), crushed

Turkey breast mince

500 g

Canned diced tomatoes

1 800g can

Dried oregano

2 tsp

Fresh basil

1 tbs, finely chopped, plus extra leaves to serve

Balsamic vinegar

2 tsp

Light smooth ricotta cheese

150 g


600 g, peeled lengthways into thin slices

Grated parmesan cheese

cup(s), (25g)

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, until soft. Add garlic and cook, stirring, for a further 1 minute.
  2. Increase heat to medium–high, add mince and cook, stirring to break up lumps, for 2–3 minutes, or until cooked through. Stir in tomatoes, oregano, basil and vinegar. Season with salt and pepper. Bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes or until sauce has thickened.
  3. Preheat oven to 200°C. Spread one-third of turkey mixture over the base of an 18 cm x 28 cm ovenproof dish. Dollop over one–third of the ricotta. Top with a layer of zucchini. Repeat layers twice more, 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 sprinkled with basil leaves.


COOK'S TIP: Use a vegetable peeler to peel zucchini lengthways into long, thin slices. TO REFRIGERATE: Store cooked 'lasagne', covered, in dish for up to 2 days. Reheat single portions in the microwave until hot to serve