Turkey Courgette Lasagne Bowl

Let's Cook

1. Step 1.

   Preheat the oven to 200°C (180°C fan) and gather a small baking dish. Heat a non-stick frying pan over medium-high heat. Add the turkey mince and cook, breaking it up with a spoon, until browned all over, about 5–6 minutes. Add the garlic and cook for 1 minute more until fragrant.

2. Step 2.

   Pour the passata into the pan with the browned turkey. Add oregano to taste, stir well, and bring to a gentle simmer. Reduce the heat to low and let the sauce bubble gently for 5–10 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper if desired.

3. Step 3.

   While the turkey sauce simmers, slice the courgette thinly (about 3–4 mm thick) using a knife or mandoline. If the whole-wheat lasagne sheets are no-boil, set them aside; if they require pre-cooking, boil them according to package instructions, then drain. Also, if the cottage cheese is watery, drain off any excess liquid.

4. Step 4.

   Spread a thin layer of the turkey sauce over the bottom of the baking dish. Top with a layer of lasagne sheets, breaking them to fit if needed. Add a layer of courgette slices, then dollop or spread a portion of cottage cheese. Repeat the layers (sauce, pasta, courgette, cottage cheese) until all ingredients are used, finishing with a layer of sauce. Crumble or tear the mozzarella over the top.

5. Step 5.

   Bake in the preheated oven for 20–25 minutes, until the lasagne is bubbling at the edges and the mozzarella is melted and golden. If the top browns too quickly, cover loosely with foil. Let the lasagne rest for 5 minutes before serving to allow the layers to set.