Member recipe

Courgette Lasagne

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Cooking time

Prep: 10 minutes Cook: 40 minutes

Skill level

Easy

Servings

Serves 1

This is a Lean, low carb and gluten free version of my lasagne recipe with all of the flavour!

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Ingredients

  • 200g extra lean beef mince
  • 150g courgette slices
  • 150g tinned chopped tomatoes
  • 1 garlic clove, crushed
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 tbsp olive oil
  • 50ml water
  • 65g mozzarella
  • 35ml sweet chilli sauce
  • Salt & pepper to taste

Method

  1. Pre-heat your oven to 190°C fan/400°F.

  2. Put a frying pan onto a medium heat, add the olive oil and the beef mince.

  3. Spend a few minutes browning the mince and break up any large clumps of meat.

  4. When the mince is browned, add the garlic and allow this to soften for a minute or so.

  5. Blend the chopped tomatoes until smooth and add them to the pan along with  the dried herbs, water and sweet chilli sauce.

  6. Give everything a good mix and bring this to the boil, then allow to simmer for 5-10 minutes to reduce and thicken the sauce.

  7. When you're happy with the consistency of the sauce, taste it to check the seasoning and take it off the heat.

  8. Take a small oven proof ceramic dish and coat the bottom with some of the sauce.

  9. Add a layer of courgette and cover with more sauce.

  10. Repeat this until you've used all your sauce and courgette slices.

  11. Top the lasagne with all of the mozzarella for a lovely cheesy topping!

  12. Bake this in the oven for 20-30 minutes to cook the courgette and to melt the mozzarella to a lovely golden brown.

  13. Serve with some steamed broccoli.

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