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Lasagne Courgette Boats

  • Prep Time
    10 MINS
  • Cook Time
    1 HR
  • KCals 168
  • Carbs 14G
4 Servings


Courgette Boats

  • 4 large courgettes
  • 80 g reduced fat cheddar grated
  • low calorie cooking spray

Bolognese Sauce

  • 180 g turkey mince
  • 1 tin chopped tomatoes
  • 1 tbsp Italian herb mix
  • ½ large red onion chopped finely
  • ½ large pepper chopped finely
  • 1 carrot chopped finely
  • 1 stick celery chopped finely
  • 2 spring onions
  • 2 beef stock cubes
  • 5 button mushrooms chopped finely
  • 1 tbsp balsamic vinegar


Prepping the Boats

  1. Cut the courgettes in half and scoop out the middles making sure to leave an edge to the "boat" - you don't want bolognese sauce to escape! Make sure to reserve the scooped out pulp, we'll use this in the sauce.

  2. Spray a baking tray with a few sprays of low calorie cooking spray, put the courgettes on top and sprinkle with a little salt. Place in the fridge whilst we make the filling.

Bolognese Sauce

  1. Spray a large frying pan with some low calorie cooking spray and bring up to the heat.

  2. Gently fry the onions and mushrooms until the onions just start to colour then add the turkey mince and Italian herb mix. Stir often for about 5 minutes.

  3. Add in the carrot, celery, pepper, courgette pulp and spring onion and stir well for 2 minutes.

  4. Add in the tin of tomatoes, crumble in the stock cubes and balsamic and stir until the pan bubbles. Once you see bubbles, turn down and simmer for 20 minutes.

Filling and Cooking the Boats

  1. Remove the courgette boats from the fridge and dab any excess moisture with some kitchen roll.

  2. Spoon in the bolognese filling and top with the grated cheese. Grind some black pepper over the top and place into the oven for 30 minutes at 200°C.

  3. Remove from the oven and enjoy!