Courgette lasagne with beef and mozzarella
Layers of roasted courgette, rich beef ragu and melted mozzarella and ricotta, all the comfort of lasagne with no pasta sheets.
- Time1 hr 20
- LevelMedium
- Costabout £1.58 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Lay the courgette strips on two lined baking trays, brush with half the oil and sprinkle with a little salt. Roast for 20 minutes until softened and beginning to colour.
20 min - 2
Meanwhile, heat the remaining oil in a large pan. Brown the mince over a high heat for 6 minutes, breaking it up.
6 min - 3
Add the onion and cook for 5 minutes, then the garlic and tomato purée for 1 minute.
5 min - 4
Pour in the passata, add the oregano and salt, and simmer for 15 minutes until thick and glossy.
15 min - 5
Spread a third of the sauce in a baking dish. Cover with a layer of courgette, dot with a third of the ricotta, then repeat twice more.
- 6
Top with the mozzarella and cheddar. Bake for 30 minutes until golden and bubbling.
30 min - 7
Rest for 10 minutes before cutting, so the layers hold together.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.