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Courgette Lasagne

By nellafoulds (GoodFood Community)
  • Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • STEP 1
    Pre-heat your oven to 190°C fan/400°F.
  • STEP 2
    Put a frying pan onto a medium heat, add the olive oil and the beef mince.
  • STEP 3
    Spend a few minutes browning the mince and break up any large clumps of meat.
  • STEP 4
    When the mince is browned, add the garlic and allow this to soften for a minute or so.
  • STEP 5
    Blend the chopped tomatoes until smooth and add them to the pan along with  the dried herbs, water and sweet chilli sauce.
  • STEP 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.
  • STEP 7
    When you're happy with the consistency of the sauce, taste it to check the seasoning and take it off the heat.
  • STEP 8
    Take a small oven proof ceramic dish and coat the bottom with some of the sauce.
  • STEP 9
    Add a layer of courgette and cover with more sauce.
  • STEP 10
    Repeat this until you've used all your sauce and courgette slices.
  • STEP 11
    Top the lasagne with all of the mozzarella for a lovely cheesy topping!
  • STEP 12
    Bake this in the oven for 20-30 minutes to cook the courgette and to melt the mozzarella to a lovely golden brown.
  • STEP 13
    Serve with some steamed broccoli.
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    Rating: 5 out of 5.1 rating
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