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.
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
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 180 C / Gas 4. Lightly grease a medium casserole or baking dish.
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.
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.
Bake 45 minutes in the preheated oven. Allow to sit 10 minutes before serving.