Just like the classic but only a third of the carbs—what’s not to love!
- Courgette: 2 Medium-Large
- Kale: 1 bunch kale
- Bolognese sauce: 250 ml
- Mozzarella Cheese: 100 g
- Ricotta Cheese: 250 g
- Parmesan Cheese: 50 g grated
- 1 egg
- Turkey Mince: 500 g
- Garlic: 2 cloves
- Onion: 1/2 white onion
- Oregano: 2-3 stems
- Salt: 1 pinch
Preheat oven to 350°F / 180°C.
Oil the bottom and sides of a baking dish with cooking spray or oil.
In a pan cook turkey mince, garlic, onion until turkey is cooked through, set aside.
In a bowl combine ricotta cheese, egg, Parmesan cheese, and salt, stir until well combined, set aside.
Lay a layer of courgette sliced 1/4 inch (6 mm) thick on bottom of pan. Then lay a layer of kale on top of the courgette.
Next spoon all the turkey mince on top of the kale. Then spread all the ricotta mixture on top.
Spoon half the bolognese sauce over the ricotta and sprinkle half the mozzarella cheese on top.
Lay another layer of kale down, then a layer of courgette slices.
Pour remaining bolognese sauce over the courgette slices and sprinkle remaining mozzarella cheese on top.
Bake for 45 minutes until cheese is melted and lasagna is bubbling. Allow to cool for 15 minutes or overnight.
Slice into 6 servings and serve or refrigerate overnight.
Because the courgette is 95% water, there will be some extra liquid at the bottom of the pan if you serve immediately. Much of it will be reabsorbed if you refrigerate overnight. Either way, it is delicious.
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