I made this recipe for the first time at the weekend and it was super tasty and even toddler approved!

You may have seen my ‘zoodles’ on Facebook this past week, so I use zucchini instead of pasta regularly…especially when I want bread with dinner #moderation So I usually use my ‘zoodler’ and make spaghetti but this time I used my mandoline (you could just thinly slice them) to make thin coin slices.

Try it out, let me know what you think and tag me in your pictures!!

You will need:

500g Lean turkey breast mince

400g Tomato based sauce of your choice, I like to use fresh garlic sauce

500g Zucchini


1 pot of ricotta cheese (reduced fat if you can get it)

1 small pot of low fat cottage cheese

1/2 cup mozzarella cheese

1/2 cup cheddar cheese

1/4 cup Parmesan cheese

Italian seasoning

So this made 2 adult and 2 kid servings, you could definitely get 4 servings from it and you can make this as healthy or in our case…cheesy as you like!

Start by pre heating the oven to 200 degrees

Spray a baking dish with olive oil

Using a mandoline thinly slice the zucchini, once sliced, lay them flat on a board and sprinkle salt over them to ‘sweat’ this releases their water and will stop your lasagna from getting too soggy!

Whilst my zucchini is sweating I made my meat sauce.

Top tip: You could use eggplant if you prefer!

I like using Turkey breast mince because of how lean it is, the one I get is 98% fat free, but if I was making this for my husband I would probably add a 95% fat free ground beef.

Top tip: When you are looking at the labels check whether it says ‘breast mince’ if it just says turkey, then it may well have other cuts of meat included, making it more fatty.

Add the turkey to a medium heat pan, cook until its turning white, add some Italian seasoning of your choice and add your sauce. I love garlic, so I used a roasted garlic sauce. 

Simmer on low, you could also add some veggies to your meat sauce at this point, maybe chopped carrots, eggplant etc

Whilst this is simmering make the white sauce. So I put the ricotta, and half of each cheese into a mixing bowl, mix together and then add the cottage cheese. Add some more seasoning. 

Top Tip: You could omit the ricotta and use reduced fat cheese to make this much lower in fat.

Start layering!

I started with a layer of zucchini, but you can layer your lasagna however you like, I don’t follow many rules when cooking!

Once the layers are completed sprinkle the remaining cheese on top and put in the oven for 20 – 30 minutes until golden and bubbling!

Enjoy with salad, garlic bread and wine…

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