Recently, courgetti has been EVERYWHERE! And I’m seriously jealous. I am quite the courgette (or zucchini, whatever you want to name it!) lover and have it most weeks. But I am yet to be the owner of a spiralizer, so courgette pasta is yet to grace me with its presence.
So as I have been thinking a lot about courgettes and pasta, and through some pintrest inspiration, I stumbled across the idea of courgette lasagna. As in lasagna but with courgette slices instead of the pasta. I scoured through recipes trying to find the ideal one but none of them were quite right. So I amalgamated a whole lot of them together to create (if I do say so myself), one of the best recipes I’ve ever made – Turkey Courgette Lasagna. Seriously guys, this is so good, and guilt free! Ideal.
Not only did I reduce the calories with the swap of the pasta, I also decided to make this with turkey instead of traditional mince and swapped the traditional roux for ricotta. It is also packed full of an array of veges! This makes a huge serving – we had it over two nights so 4 servings, but if you are having it with a side (some crusty bread would be ideal!) then it would definitely stretch to 6 servings. Right, stop yapping, start cooking!
- 1 pepper
- 1 large onion
- 700mL diced tomatoes/ready made tomato sauce/home made tomato sauce (whatever is easiest for you!)
- Big handful of basil
- 500g turkey mince
- 4 big zucchinis
- 500ml ricotta
- Big handful Parmesan
- 3 garlic cloves
- Mozzarella (optional)
- Chilli flakes, mixed herbs (optional)
This recipe does require a little bit of work, but trust me it is worth it!
1. Using a wide vegetable peeler, cut the ends of the courgette and cut in half. Use the vegetable peeler to peel over slices of the zucchini. Place in a pile to be layered (you can grill it first if you want – I grilled half and kept half normal and couldn’t tell the difference!).
2. If you can multi-task, then chop up your pepper and onion and get them frying in a saucepan. Once they are browned, add the turkey and cook until brown. Add the onions, chopped basil and any other herbs you have lying around along with the pasta sauce (or tomatoes or whatever you are using!). Place on a low simmer for 15 minutes.
3. Grab your ricotta and place in a bowl. You should now have three categories, your tomato mince sauce, ricotta and zucchini.
4. It’s time to layer! Grab your zucchini and start layering across the bottom of the dish – it’s good to keep it as a full layer but don’t worry if there are any gaps. Spread a quarter of your ricotta across the zucchini and sprinkle with some of the Parmesan. Then on top of that add a layer of your mince tomato sauce.
5. Now repeat! I got 3 layers of everything before I started to run out but it will depend on the size of your dish you are using. Just keep going as far as you can.
6. I ended on a layer of zucchini and as I had some leftover mozzarella, tore this up and sprinkled it over the top.
7. Pop in the oven for 25 minutes at 200 degrees.
8. Slice in servings and ENJOY!!
Tell me, have you gotten into this courgette pasta craze?!