I was feeling like lasagne but didn’t want the carbs from the pasta sheets so I wanted to use courgettes (zucchini). Unfortunately I was craving this during the courgette crisis where supermarkets either didn’t have any or hiked up their prices due to the flooding in Spain. Courgettes were gold dust!
After an early gym session, I thought I’d try my luck and low and behold two large, fresh courgettes were beckoning me and the route to courgette lasagne was being carved.
- 400g lean ground beef
- 1 1/2 tsp of salt
- 1 tsp olive oil
- 1/2 large white onion, chopped
- 3 garlic cloves, minced
- 1 can of crushed tomatoes
- 2 tbsp of chopped basil leaves
- Sprinkle of black pepper
- 2 medium courgettes, thinly sliced with mandoline
- 1 1/2 cups of ricotta cheese
- 1/4 cup grated Parmesan
- 1 large egg
- 4 cups of grated mozzarella cheese
- Brown the beef in a sauce pan on a medium/high heat and season with salt. Drain in a colander to remove fat and leave to drain.
- Adding olive oil to the pan, cook the garlic and onions until golden brown, roughly 2 minutes.
- Add the meat back to the pan and add tomatoes, basil, salt and pepper and simmer on a low heat for 40 mins with the lid on. Don’t be tempted to add water as the sauce should be thick and full of flavour.
- Take the sliced courgettes and spread out on a few paper towels. Sprinkle these on both sides with salt, this removes excess moisture. Leave this for 10 mins and use paper towels to blot out the excess moisture.
- Using a griddle pan, cook each slice for around 2 mins each time (until the griddle marks appear) and set aside on paper towels.
- Preheat the oven to 190C read for your lasagne.
- In a mixing bowl, mix the ricotta cheese, Parmesan and egg and mix. 3/4 of the mozzarella too.
- In a square oven proof dish, spread some of the meat sauce on the bottom as the first layer and layer on some of the courgette slices.
- Top this with the cheese mixture and repeat until meat, courgette and cheese mixture are all used up.
- On the last layer, spread some of the remaining mozzarella cheese.
- Cover with foil and bake for 30 mins.
- After 30 mins, uncover the foil and baked for a further 20 mins.
- Add the remaining mozzarella and bake for 10 mins.
- Leave to stand for 5-10 mins before serving and add extra basil if you like!
This also freezes quite well or can serve around 4-6 people in one sitting. Totally delicious and I didn’t miss the lasagne pasta sheets at all!