Photo of Turkey & mushroom lasagne by WW

Turkey & mushroom lasagne

Points® value
Total Time
1 hr
25 min
35 min
This light, pasta-free turkey lasagne is full of flavour


Butternut Squash

1 whole, medium, peeled, deseeded and sliced

Calorie controlled cooking spray

4 spray(s)

Rapeseed Oil

1 tablespoon(s)


1 large, finely chopped

Carrots, raw

1 medium

Celery, Raw

1 stick(s), finely chopped

Turkey Breast Mince, raw

400 g

Tomato Purèe

½ tablespoon(s), level

Tinned Tomatoes

2 can(s), small, with onion and garic

Green or Brown Lentils, dry

100 g

Basil, fresh

20 g, leaves picked and roughly torn

Thyme, Fresh

6 sprig(s)


200 g, halved

Natural Cottage Cheese

100 g

Parmesan Cheese

20 g, finely grated

Egg yolk, raw

1 medium


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the butternut squash slices onto non-stick baking sheets and mist with cooking spray. Season to taste, then bake for 20 minutes, until just tender.
  2. Meanwhile, heat the oil in a large pan over a medium heat. Add the onion, carrot and celery and cook for 5 minutes. Add the turkey mince, turn up the heat and cook for 5 minutes, stirring. Add the tomato purée, tomatoes, lentils, basil, thyme and 400ml water, bring to a simmer, cover and cook for 15 minutes. Add the mushrooms and cook for a further 10 minutes.
  3. Whizz the cottage cheese, 15g of the Parmesan and the egg yolk in a mini food processor, until smooth.
  4. Put half the turkey mince mixture into the bottom of a rectangular baking dish and top with half the butternut squash slices. Spoon over the remaining turkey mince mixture and arrange the rest of the butternut squash slices on top. Spoon the cottage cheese mixture on last, scatter over the remaining Parmesan and bake for 15 minutes, until golden.


If you fancy pasta with this, chop the dish up into small pieces and serve with 240g wholewheat spaghetti, cooked to pack instructions.