Turkey & Courgette Lasagne With Basil Butternut Roux
Welcome to the first recipe I’ve posted in what feels like quite a while: my gluten free turkey lasagne! Since getting back from Ibiza my posts have been centered around my top foodie finds whilst out there and oh, how I miss the food they had on offer. I’m now almost scared to eat out in Glasgow in the fear that the standards won’t live up.
Having said that, it’s not fair to hate on Glasgow because I have found SO MANY fab new cafes around the city recently. One place we recently discovered by accident in the Southside called Bakery 47 absolutely knocked our socks off. I mean, we ate coconut bread with coconut almond spread and grapefruit marmalade. It was utterly delectable, and delectable is not a word I use lightly.
Would you guys be interested in seeing a list of my favourite Glasgow eateries??
Anyhow! If you missed my Ibiza posts then you can catch up with them here and here. There may also be one last cheeky cafe review on its way, too. Ooooo, exciting…
For now, though, we really need to talk about this lasagne.
I first made this a few months ago after being inspired by the latest pasta-less lasagne craze. I’ve also always wanted to make a turkey bolognese sauce as a lighter alternative to the beef-y kind, so it seemed inevitable that this turkey courgette lasagne was going to be a thing.
And then I created the roux sauce layer. Umm… You guys. YOU HAVE GOT TO TRY THIS SAUCE. It’s the absolute best. Creamy and herby and all kinds of flavourful. And so easy! I’ve officially deemed it my magic green sauce. The secret? Butternut squash. There’s a good ol portion of it in there lending a beautifully rich, nutty flavour.
The second secret is fresh basil. It’s really important to use fresh basil for this, otherwise you won’t achieve that beautiful green coloured sauce and then, by default, it won’t be magic anymore. No one wants that.
Now, I will admit, slicing the courgette into nice neat strips for the ‘pasta’ layer can be a bit of a faff. I sliced mine by hand because I like to think of myself as a maverick of sorts, but if you have a mandoline slicer then this would absolutely cut your work in half. You can pick them up for under £10 online. Try this one from Amazon.
I should probably take my own advice, huh? The thing is, there’s just so many kitchen gadgets these days! It’s a minefield. Where does one begin?!
The roux, on the other hand, could not be easier to make. Simply pop all of your ingredients into a blender and whizz until smooth. The same is true for the bolognese- super easy and finished in no time. Oh, and did I mention that it’s totally gluten free?? This turkey courgette lasagne is absolutely kicking goals! You go, turkey courgette lasagne!
Okay, let’s check out the recipe and see how you can make this glory for dinner.
Psst… It’s great to make in bulk for lunches and dinners through the week.
All hail the gluten free turkey courgette lasagne!
- 250g courgette, sliced lengthways into 1/2cm thick slices
- 400g turkey mince
- 125g chestnut mushrooms, roughly chopped (optional)
- 3 garlic cloves, crushed
- 1 tin chopped tomatoes with basil
- 300ml chicken stock
- 1tsp each: rosemary, chilli flakes, italian seasoning, oregano, paprika
- 1/2tsp dried basil
- 3g coconut oil
- 200g butternut squash, diced (I used frozen)
- 200g ricotta
- 1 garlic clove
- 1tsp rosemary
- A large handful fresh basil
- Salt and ground black peppercorns
- Heat the oil in a frying pan over a high heat, then add in the turkey. Fry for 5 minutes or until starting to brown, then add in the crushed garlic and chopped mushrooms. Fry for a further 2-3 minutes until everything has cooked down.
- Pour over the chicken stock, chopped tomatoes, herbs and spices. Mix well and leave to reduce down on a medium-high heat, about 8-10minutes.
- Meanwhile, blend all of your roux ingredients in a blender until smooth.
- Next, arrange a layer of courgette strips along the bottom of a glass dish. Follow with a layer of bolognese, then the green sauce. Repeat this layering pattern once more, finishing with a top layer of the courgette slices. Season with sea salt, cracked black pepper and chilli flakes (optional), then place the bowl in the middle of the oven for 20-25 minutes at 200°C (220°C fan).
- Remove from the oven when the lasagne is bubbling and the courgette has softened.
- Protein: 40.5g
- Carbohydrate: 18.5g
- Fat: 9.5g
- DISCLAIMER: All macronutrient totals are accurately calculated based on the specific products I used. These totals may vary slightly depending on what brand supplier you use in the case of packaged goods. Therefore, all macronutrients given here are provided as a guideline only.