Summer courgette lasagne

    1 hour 15 min

    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.

    168 people made this

    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

    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:

    Reviews in English (167)


    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


    This was really nice! Who needs pasta? Great alternative with my wife being a type 1 diabetic, and I actually much prefered it to the usual pasta version.  -  21 Apr 2018


    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)