Recipes › Dinner

• Dinner
• 1 hr
• Gluten-Free

Courgette lasagne

Low-carb lasagne with courgette sheets, beef ragù and ricotta.

Calories

492

Protein

49 g

Carbs

17 g

Fat

25 g

Per serving. Makes 4 servings.

Ingredients

• 4 Courgette
• 1 tbsp Olive oil
• 500 g Lean beef mince (5% fat)
• 1 Onion
• 2 Garlic
• 400 g Chopped tomatoes, canned
• 1 tsp Dried oregano
• 250 g Ricotta
• 1 Eggs
• 125 g Mozzarella
• 30 g Parmesan

Contains: Eggs, Milk. Always check the labels of what you buy.

Method

1. Heat the oven to 190°C (170°C fan). Slice the courgettes lengthways into thin strips, spread on kitchen paper and pat dry, then leave for 10 minutes while you make the sauce. (This stops the lasagne being watery.)
2. Peel and chop the onion and crush the garlic. Heat the oil in a pan, brown the mince with the onion for 6 minutes, then add the garlic for 1 minute.
3. Add the tomatoes and oregano and simmer for 15 minutes until thick.
4. Mix the ricotta with the egg.
5. Layer courgette, ragù and ricotta in a baking dish, repeating twice and finishing with ragù. Top with torn mozzarella and grated Parmesan.
6. Bake for 35 minutes until bubbling and golden. Rest for 10 minutes before cutting into four.

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