Photo of Courgette & turkey lasagne by WW

Courgette & turkey lasagne

10
8
6
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
10 min
Cook
55 min
Serves
4
Difficulty
Easy
Forget pasta sheets – this simple and fresh lasagne layers a delicious turkey mince ragù with thin slices of courgette and creamy mascarpone cheese.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion(s)

1 medium, finely chopped

Garlic

2 clove(s), crushed

Turkey Breast Mince, raw

500 g

Tinned Tomatoes

2 can(s), large, chopped

Oregano, Dried

½ tablespoons, level

Basil, fresh

1 tablespoons, finely chopped

Balsamic vinegar

1½ teaspoons

Courgette

600 g, 4 large

Low Fat Mascarpone

200 g

Parmesan Cheese

25 g, grated

New potatoes, raw

400 g, halved

Parsley, fresh

2 tablespoons, chopped

Instructions

  1. Mist a large nonstick pan with cooking spray and set over a low heat, then add the onion and cook for 6-8 minutes until soft. Add the garlic and cook for a further 1 minute. Add the mince and cook, stirring, for 2-3 minutes, until it starts to brown, then add the tomatoes, oregano, basil and balsamic vinegar. Season to taste, then stir to combine. Simmer, uncovered, for 20 minutes, until the sauce has reduced
  2. Meanwhile, use a vegetable peeler to slice the courgettes into thin strips. Preheat the oven to 200°C, fan 180°C, gas mark 6.
  3. Pour one-third of the turkey ragù into a 20cm x 20cm baking dish and spoon over one-third of the mascarpone, spreading it out with a spatula. Top with a layer of the sliced courgette, then repeat twice using the remaining ragù, mascarpone and courgette. Mist the top of the lasagne with cooking spray, then scatter over the Parmesan and some freshly ground black pepper. Bake for 25 minutes until golden and bubbling, then allow to stand for 5 minutes before serving.
  4. Cook the new potatoes in a pan of boiling water for 15 minutes until tender, then scatter over the parsley and serve with the lasagne.

Notes

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.