We have made a classic comforting Italian dish a little bit lighter by using courgette (zucchini) instead of lasagna sheets. Still all the delicious lasagna flavour from the sauce and cheese, but lower in carb.
Put all the courgette strips onto a baking sheet and cook in the oven at 220°C/420°F for 4 minutes each side and then set aside.
In a large pan, heat a little oil and then add the onion, mushrooms and garlic and cook for 5 minutes. Add the turkey and cook for a further 5 minutes. Add all the pasta sauce except 2 tablespoon and cook for a further 5 minutes.
Mix together the raw spinach and Greek yogurt.
Use a lasagna dish that is as long as your strips of courgette are. Add 2 tablespoon of the tomato sauce to the bottom and spread it around until the bottom is covered. Add a layer of courgette.
Then add a layer of meat sauce and top with a layer of creamy spinach.
Top with another layer of courgette, then the rest of the meat sauce, then the rest of the creamy spinach and finish it by topping it with the remaining courgette.
Finally, add the mozzarella and put in the oven at 220°C/420°F/Gas 7 for 20-30 minutes until the cheese has browned.
To stop the lasagna getting soggy, you will want to cook the courgette a little first, before layering up the lasagna.
Let the lasagna cool for 10 minutes before serving too, this allows some of the extra liquid to soak up.
To save some time, pre-cook the vegetable lasagna sheets ahead of time and then assemble the lasagna when you are ready to put it in the oven.
We used courgette for the layers, but you could use aubergine or a mixture.