COURGETTE LASAGNE
This is a Lean, low carb and gluten free version of my lasagne recipe with all of the flavour!
Provided by nellafoulds
Time 50m
Yield Serves 1
Number Of Ingredients 0
Steps:
- Pre-heat your oven to 190°C fan/400°F.
- Put a frying pan onto a medium heat, add the olive oil and the beef mince.
- Spend a few minutes browning the mince and break up any large clumps of meat.
- When the mince is browned, add the garlic and allow this to soften for a minute or so.
- Blend the chopped tomatoes until smooth and add them to the pan along with the dried herbs, water and sweet chilli sauce.
- Give everything a good mix and bring this to the boil, then allow to simmer for 5-10 minutes to reduce and thicken the sauce.
- When you're happy with the consistency of the sauce, taste it to check the seasoning and take it off the heat.
- Take a small oven proof ceramic dish and coat the bottom with some of the sauce.
- Add a layer of courgette and cover with more sauce.
- Repeat this until you've used all your sauce and courgette slices.
- Top the lasagne with all of the mozzarella for a lovely cheesy topping!
- Bake this in the oven for 20-30 minutes to cook the courgette and to melt the mozzarella to a lovely golden brown.
- Serve with some steamed broccoli.
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