I love lasagne, but hate the bloated feeling afterwards. With this lasagne I replaced the pasta with courgette slices… and it’s amazing !! It’s gluten free and lower in carbs than the usual lasagne. It is still really cheesy and you won’t taste the difference at all. Make sure that this is a treat as there is still lot’s of cheese in it ! You can freeze in leftovers to enjoy later in the week.
Serves 8 Ingredients: 450 gram lean beef mince 3 garlic cloves 1/2 onion 1 tsp olive oil salt and pepper 800 gram chopped tomatoes 2 tbsp. fresh basil 3 medium courgette, sliced really thin 425 gram ricotta 450 gram mozzarella, shredded 1/4 cup parmesan cheese 1 large egg kitchen towels Method: In a large sauce pan, brown the meat and season with pepper. When cooked, drain in a colander to remove any fat. Add olive oil to the pan and sauté garlic and onions for about 2 minutes. Return the meat to the pan, add the tomatoes, basil, salt and pepper. Simmer on low heat for at least 30-40 minutes, covered. Do not add extra water, the sauce should be thick. Meanwhile slice the courgette into really thin slices, add a pinch of salt and set aside for 10 min on a paper towel. Courgette has a lot of water when cooked, salting takes out a lot of moisture. After 10 minutes, blot excess moisture with a new paper towel. On a gas grill or grill pan, grill zucchini on each side, until cooked, about 2 minutes on each side. Place on paper towels to soak any excess moisture. Preheat oven to 180C. In a medium bowl mix ricotta and parmesan cheese and egg. Stir well. In a medium or large casserole spread some of the tomato sauce on the bottom and layer the courgette to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil. Bake for 45minutes at 200C, then uncovered 15 minutes. Leave to stand when finish for about 5-10 minutes.