Summer Courgette Lasagne

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    Summer Courgette Lasagne

    Summer Courgette Lasagne

    (121)
    1hr15min


    123 people made this

    About this recipe: A great recipe for a lighter summertime lasagne or for anyone avoiding carbs as this lasagne uses thin slices of courgette instead of pasta. You don't even miss the pasta.

    Ingredients
    Serves: 8 

    • 450g mince
    • 1/2 onion, sliced
    • 1/2 green pepper, sliced
    • 1 carrot, peeled and chopped
    • 2 cloves garlic, minced
    • 420g passata or sieved tomatoes
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • 1 pinch salt and pepper to taste
    • 5 medium courgettes, sliced lengthways into 2mm thick strips.
    • 225g cottage cheese
    • 1 egg, beaten
    • 85g mozzarella cheese, grated
    • 20g grated Parmesan cheese

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a medium casserole or baking dish.
    2. In a frying pan over medium heat, cook the mince until evenly brown. Drain away any fat. Add the onion, green pepper, carrots, garlic and passata into the frying pan. Season with oregano, basil, salt and pepper. Bring the mixture to the boil, reduce heat to low, and simmer 10 minutes, or until vegetables are tender.
    3. In the bottom of the prepared baking dish, layer 1/2 the courgette strips. In a bowl, beat together the cottage cheese and egg and spread over the courgette. Spoon 1/2 the beef mixture over the cottage cheese and egg mixture and sprinkle with 1/2 the mozzarella cheese. Layer with remaining courgette, beef mixture and mozzarella. Top with Parmesan cheese.
    4. Bake 45 minutes in the preheated oven. Allow to sit 10 minutes before serving.
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    Reviews & ratings
    Average global rating:
    (121)

    Reviews in English (121)

    by
    3

    Very easy to make and very tasty :-) just a bit watery due to the courgette but that was no surprise. Will have it again!  -  13 Sep 2012

    by
    48

    This was great. Didn't miss the noodles. It was just a bit runny so next time i would salt the zucchini and let it sit in a colander for 30 minutes. That should draw out some of the liquid. I also used more tomato sauce than was called for and more mozz. cheese. I'm going to try it with eggplant next time!  -  09 Apr 2007  (Review from Allrecipes US | Canada)

    by
    39

    Super yum! True, you can tell there's no noodles, but we ate it with some toast and that satisfied the starch craving. I made some adjustments to (a) reduce the fat, (b) work with what I had on hand, (c) reduce the liquid, and (d) fit it in an 8x8-inch pan (I only cook for 2). It turned out great! So delicious that I had it for leftovers the next day, and I do not like leftovers. My adjustments: 1. Salted the zucchini and placed it in a colander at the very beginning, and also carefully drained excess liquid from the dish right after removing it from the oven. 2. Ingredients adjustment: 3 med zucchini, 1/2 lb lean ground turkey, 1/2 med onion, 1/2 red bell pepper, 1/4 cup pre-packaged shredded carrots, 1/2 jar spaghetti sauce, 2/3 cup low-fat ricotta (in place of cottage cheese), 1 egg white. I kept the amounts for the garlic, spices, and other cheeses the same, but used part-skim moz.  -  08 Apr 2008  (Review from Allrecipes US | Canada)

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