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Vegetable-Forward Lasagna

PUBLIC HEALTHY REMAKE

Vegetable-Forward Lasagna

Layers of courgette, lean turkey and ricotta.

A lighter lasagna packed with courgette, lean turkey ragu and creamy ricotta.

4 servings · nutrition per serving

Nutrition information is an estimate and is not medical or dietary advice.

430 kcalCalories
32.0 gProtein
55 minTotal time
4Servings

Why this remake works

  • Lean turkey ragù keeps lasagna comfort with a lighter meat base.
  • Courgette and spinach add plant volume and colour between the sheets.
  • Ricotta gives a creamy finish without a heavy cream-only topping.

Ingredients

Lean turkey mince
400 g
Courgette
2
Tomato passata
400 ml
Ricotta
200 g
Wholewheat lasagna sheets
8 sheets
Spinach
150 g

Method

  1. Brown the lean turkey mince in a wide pan, breaking it up, until no pink remains. Stir in the tomato passata and simmer until the sauce thickens enough to coat a spoon.
  2. Trim and slice the courgettes into thin ribbons or rounds so they layer evenly with the pasta.
  3. Wilt or roughly chop the spinach. Stir the ricotta until smooth and season lightly with salt and pepper if you like.
  4. Heat the oven to 190°C. In a baking dish, layer wholewheat lasagna sheets with turkey-passata sauce, courgette, spinach and ricotta, repeating until the ingredients are used and finishing with sauce and ricotta on top.
  5. Bake for 35 minutes until bubbling and lightly golden at the edges.
  6. Rest 10 minutes before slicing so the layers set, then serve.

Chef tips

  • Keep the passata sauce slightly loose so the wholewheat sheets cook through.
  • Resting is part of the method — slicing too early collapses the layers.

Nutrition per serving

430 kcalCalories
32.0 gProtein
42.0 gCarbs
14.0 gFat

Nutrition values are estimates and may vary depending on ingredients, brands, and preparation.

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