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Courgette Lasagne

Courgette Lasagne | Recipe

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Courgette Lasagne | Recipe

Name: Courgette Lasagne
Cook time: 70 min
Yield: 4 Personen
Ingredients: 1 kg courgette; 1 tbsp olive oil; 2 onions; 4 cloves garlic; 1 carrot; 3 tomatoes; 1 tbsp olive oil; 350 g minced beef; 2 tbsp tomato paste; 100 ml red wine; 250 ml tinned tomatoes; 400 ml beef stock; 1 tbsp JS Italian Allrounder; 250 g ricotta; 50 g grated Parmesan; 4 pinches salt; 3 pinches freshly ground pepper; 150 g grated mozzarella (for adding on top)

Nils – Head Chef

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0 % of 100

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Cooking Time:

70 min

Baking Time:

40 min

Difficulty:

Medium

Persons

Ingredients

For the lasagne:
1 kg

courgette
1 tbsp

olive oil
For the mince sauce:
1 tbsp

Italian Allrounder
A spicy revolution for pasta & pizza £3.99 £70.00/kg incl. 0% tax, excl. shipping
Discover more products
2

onions
4 cloves

garlic
1

carrot
3

tomatoes
1 tbsp

olive oil
350 g

minced beef
2 tbsp

tomato paste
100 ml

red wine
250 ml

tinned tomatoes
400 ml

beef stock
For the cheese sauce:
250 g

ricotta
50 g

grated Parmesan
4 pinches

salt
3 pinches

freshly ground pepper
150 g

grated mozzarella (for adding on top)

Method

Wash the courgettes and cut into slices about 0.5 cm thick. Heat the olive oil in a pan and fry the courgette slices for 2 minutes on both sides.

For the minced meat sauce, finely dice the onions and garlic. Peel the carrot and cut into 0.5 cm cubes. Wash the tomatoes and cut into 1 cm cubes.

Heat the olive oil in a large saucepan and fry the minced beef over a high heat for about 2 minutes. Add the onions, garlic and carrots and fry for another minute. Add the tomato paste, stir briefly and deglaze with the red wine. Reduce to medium heat. Add the tomatoes, the tinned tomatoes, the beef stock and the Italian Seasoning and simmer for about 40 minutes.

For the cheese sauce, mix the ricotta and grated Parmesan with salt and pepper.

Preheat the oven to 200°C (top/bottom heat).

Spread 1 tbsp of the meat sauce on the bottom of a baking dish, then layer the courgette slices, more meat sauce and the cheese sauce on top of one another. Finally, sprinkle over the mozzarella.

Bake the lasagne in the oven for 40 minutes until golden, bubbly and delicious. Leave to stand for a few minutes before cutting into it.

Nutritional information: (Per person)

Calories
652 kcal

Carbohydrates
17 g

Protein
40 g

Fat
45 g

Method

Wash the courgettes and cut into slices about 0.5 cm thick. Heat the olive oil in a pan and fry the courgette slices for 2 minutes on both sides.

For the minced meat sauce, finely dice the onions and garlic. Peel the carrot and cut into 0.5 cm cubes. Wash the tomatoes and cut into 1 cm cubes.

For the cheese sauce, mix the ricotta and grated Parmesan with salt and pepper.

Preheat the oven to 200°C (top/bottom heat).

Spread 1 tbsp of the meat sauce on the bottom of a baking dish, then layer the courgette slices, more meat sauce and the cheese sauce on top of one another. Finally, sprinkle over the mozzarella.

Bake the lasagne in the oven for 40 minutes until golden, bubbly and delicious. Leave to stand for a few minutes before cutting into it.

Nutritional information: (Per person)

Calories
652 kcal

Carbohydrates
17 g

Protein
40 g

Fat
45 g

Courgette lasagne

This courgette lasagne is perfect for any low-carb diet. Standard lasagne sheets are replaced with courgette slices. With the spicy mince layers seasoned to perfection with our Italian Allrounder and the creamy ricotta and parmesan sauce, you have all the delicious flavours you would expect – but far fewer carbs.

More lasagne recipes

Fans of a classic lasagne will not be disappointed though with our fab recipe. For autumn days, why not try our pumpkin lasagne as another way to sneak in more veg.

Ingredients

Persons

For the lasagne:
1 kg

courgette
1 tbsp

olive oil
For the mince sauce:
1 tbsp

Italian Allrounder
A spicy revolution for pasta & pizza £3.99 £70.00/kg incl. 0% tax, excl. shipping
Discover more products
2

onions
4 cloves

garlic
1

carrot
3

tomatoes
1 tbsp

olive oil
350 g

minced beef
2 tbsp

tomato paste
100 ml

red wine
250 ml

tinned tomatoes
400 ml

beef stock
For the cheese sauce:
250 g

ricotta
50 g

grated Parmesan
4 pinches

salt
3 pinches

freshly ground pepper
150 g

grated mozzarella (for adding on top)