It’s true 🙂
By swapping the beef for turkey mince,
the pasta for butternut squash,
the creamy sauce for passata mixed with ricotta,
and adding some extra veg,
you can enjoy a lasagne that’s tons better for you and still flippin’ tasty too.
Here’s how to make it…
Serves 4 (makes a good lunch for the next day, or portion to pop in the freezer)
- 1 x 400g packet butternut squash lasagne sheets (I got mine from Sainsburys)
- 400g 2% fat turkey breast mince
- 1 onion, chopped
- Approx 75g mushrooms (adjust to preference) chopped
- Half a courgette, chopped
- 4 cloves garlic, crushed
- Tsp of nutmeg
- 2 x 390g packets of passata (I used Sainsburys one with basil)
- 200g ricotta
- 200g fresh / frozen spinach
- 40g grated parmesan
Preheat oven to 180C.
In a large frying pan, add a tbsp olive oil or a few sprays of frylight and set heat to medium.
Add the onion, mushrooms, courgette and turkey mince and cook until mince is browned.
Stir in the passata, garlic, ricotta, nutmeg and spinach, and cook for a few minutes until ricotta has melted in and spinach has wilted.
Put a couple of butternut squash sheets across the bottom of your lasagne dish, adding about a third of the mince and sauce on top. Then place a double layer of butternut squash sheets (4 total sheets) and add another third of the mince mixture.
Add the final sheets on top and then spread the remaining mince and sauce over them, then sprinkle the parmesan over the top.
Bake in the oven for 40 minutes.
** TIP ** – the butternut squash sheets taste nice but have a harder/slightly crunchier texture compared to pasta. To soften them you can part-cook them first in a pan of boiling water for 3-4 minutes. Just be careful when taking them out as they can easily tear. I used a couple of big spatula type things to get them out and popped them on some kitchen towel to get rid of a bit of excess water. They were definitely softer when cooked so worth doing I’d say 🙂
Any questions, or if you make it and have any feedback, I’d love to hear from you!