- Courgette Lasagne.jpg (42.16 KiB) Viewed 357 times
Preparation Time: 15 minutes
Cooking time: 1 hour
Serves: 6
If served as six portions, provides 261 cals, 11g fat (of which 1g saturates), 14g sugar and 0.7g salt per portion.
Ingredients
- 3 medium courgettes, sliced into 5mm strips
- 1 medium onion, diced
- 2 celery sticks, finely diced
- 2 carrots, diced
- 2 garlic cloves, crushed
- 1 pepper, any colour, sliced
- 450g (1lb) lean mince beef
- 200ml (7fl oz) stock
- 400g (14oz) tinned chopped tomatoes
- 2 tbsp tomato puree
- 3 tsp dried oregano
- Salt and pepper
For the sauce:
- 3 tbsp cornflour
- 500ml (17fl oz) skimmed milk
- 50g (1¾oz) mature cheddar, grated
- 1 tsp nutmeg (optional)
- 2 large tomatoes, finely sliced
- Salt and pepper
Method
1. Preheat the oven to 220°C/Fan 200°C/Gas Mark 6.
2. Place the courgettes strips onto lined baking trays and season. Bake for 4 minutes each side in the preheated oven. Remove and put aside.
3. Add the onion, carrot, celery, garlic, pepper and beef to a large pan and place on a medium heat. Fork the meat to avoid lumps.
4. After the meat has browned, add the stock, chopped tomatoes, tomato puree, oregano and seasoning. Cover and simmer for 25 minutes then remove the lid and reduce the liquid until your desired consistency.
5. Turn the oven down to 200°C/Fan 180°C/Gas Mark 5.
6. In a small dish add the cornflour and 100ml (3½fl oz) of the milk, then mix to form a smooth paste.
7. Add the remaining milk and paste to a pan and over a medium heat, stir until thick. Season. If using nutmeg, add it now.
8. Cover the base of an ovenproof dish 20cm x 27cm (8in x 10½in) with half the mince. Add a layer of courgette and a sprinkling of pepper. Add the remaining meat mixture, spread out and add the final layer of courgettes.
9. Pour over the white sauce, decorate with the sliced tomatoes and cheese. Finish with a sprinkling of pepper and oregano.
10. Bake on the middle shelf for 25 - 30 minutes until golden brown and bubbling.
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