• 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


  • 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.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.2 ratings