Courgette Lasagne
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This vibrant courgette lasagna 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.
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Ingredients for Courgette Lasagne
2 1/2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1/2 teaspoons red pepper flakes
450g turkey mince
1 (800g) can diced tomatoes
3 tablespoons chopped fresh oregano
2 teaspoons salt
2 medium courgette
120g part-skim ricotta cheese
1/4 teaspoons freshly ground black pepper
60g freshly grated Parmesan cheese (60g)
How to make Courgette Lasagne
Preheat the oven to 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.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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