There's something about the combination of cheese and red sauce that screams classic comfort, but most of the time, these Italian staples are served up on a bed of heavy carbs. Luckily, it is possible to enjoy the flavours you're craving without any of the digestive woes that ensue from a gluten sensitivity. All you need is this recipe starring one of our favourite Summer vegetables: the versatile courgette. Thin layers of sliced Summer squash are the perfect alternative for lasagna noodles, while the ricotta mix and amped-up sauce offer the protein your body needs to fuel up and stay satisfied.
I used a mandoline slicer to slice my zucchini thin and keep the pieces uniform. I highly recommend doing this or else it will take a very long time to get your zucchini "noodles" prepped and ready to go.
- 4 medium courgette, sliced thin
1 tablespoon olive oil
227 grams ground turkey
337 grams marinara sauce
250 grams part-skim ricotta
1 tablespoon chopped basil, divided
55 grams shredded parmesan
- Preheat the oven to gas mark 4. Lay out 3 sheets of paper towel, lay out your courgette slices, and salt them well. Let them sit and dehydrate as you prepare the your sauce.
- In a large nonstick skillet, heat olive oil over medium heat, add the ground turkey to the pot, breaking up into small pieces and cooking until browned. Add the marinara sauce to the skillet, set the heat to low, and let the sauce simmer.
- While your sauce is simmering, mix the ricotta, egg, and 1/2 tablespoon chopped basil in a small bowl until well combined. Set aside.
- At this point, your courgette slices will look like they're covered in water. Wipe them off, then press down with paper towel on every slice to remove as much moisture as possible.
- Spray an 8x8 baking dish with cooking spray, then start assembling your lasagna. Lay down 5 or 6 zucchini slices in a row at the bottom of the baking dish, then top with 1/3 of the sauce, then dot with 1/3 of the ricotta mixture. Repeat the layers, alternating the direction of the courgette. Finish with a layer of courgette on top, then top with the parmesan cheese.
- Cover your dish with aluminium foil, and let your courgette cook for 50 to 60 minutes. Sprinkle with the remaining chopped basil, and enjoy.
Source: Calorie Count
- Main Dishes
- 4 servings
- Calories per serving