Zucchinilasagne

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This vibrant courgette lasagne offers a lighter, grain-free alternative to the classic Italian favourite. By replacing traditional pasta sheets with thinly sliced courgette, this dish provides a boost of vitamins while maintaining a satisfying, savoury texture. Lean turkey mince creates a protein-rich ragu, flavoured with fragrant fresh oregano and a hint of red pepper flakes for a subtle warmth that complements the sweetness of the tomatoes.

As a diabetes-friendly option, this recipe focuses on low-glycemic ingredients without compromising on flavour or comfort. The combination of creamy ricotta and sharp Parmesan provides a rich finish that feels truly indulgent. It is an excellent choice for a nutritious midweek family supper or a healthy meal-prep option that reheats beautifully for lunch the following day.

Ingredients for Courgette Lasagne

2 1/2 tablespoons extra-virgin olive oil
1 liten lök, finhackad
1/2 teskedar röda chiliflakes
450g kalkonfärs
1 (800g) can diced tomatoes
3 tablespoons chopped fresh oregano
2 teskedar salt
2 medium courgette
120g part-skim ricotta cheese
1/4 teskedar nymalen svartpeppar
60g freshly grated Parmesan cheese (60g)

How to make Courgette Lasagne

Förvärm ugnen till 191°C.
In a large straight-sided skillet set over medium heat, heat 2 tablespoons of the oil. Add the onion and red pepper flakes and cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the turkey and cook, breaking up any large pieces with the back of a spoon, until brown throughout, 3 to 4 minutes. Add the tomatoes and bring the mixture to a boil. Reduce the heat to medium and simmer until it thickens, about 20 minutes. Stir in the oregano and salt. Let cool.
Slice the courgette lengthwise into thin strips (about 1/8 inch thick). Put 5 or 6 courgette slices, overlapping slightly, in the bottom of an 8 x 8-inch baking dish. Top with 240ml the sauce. Dot with 60ml the ricotta. Repeat the layers twice, alternating the direction of the courgette. Top with the remaining courgette and brush the top with the remaining 1/4 teaspoons oil. Dot with the remaining 40g ricotta and season with the black pepper. Top with the Parmesan cheese.
Bake for 50 to 60 minutes, until the lasagne is bubbling and the top is brown. Let stand for 10 minutes before serving.

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