Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
All the comfort, layered with courgette.
Equipment: Griddle pan or baking tray; baking dish
Measures and names
Ingredients
- 600 g beef mince (ground beef) ragù (as for Bolognese)
- 3 courgettes (zucchini), sliced lengthways into sheets
- 300 g ricotta
- 1 egg
- 125 g mozzarella
- 40 g parmesan
- 1 tbsp olive oil
- Salt and black pepper
- Green salad, to serve
Method
- Slice the courgettes lengthways into thin sheets. Griddle or roast for a few minutes each side to drive off moisture — this stops a watery lasagne.
- Mix the ricotta with the egg and parmesan and season.
- Heat the oven to 190°C (fan 170°C). Layer the ragù, courgette sheets and ricotta mixture in a baking dish, finishing with ragù and the torn mozzarella.
- Bake for 30 minutes, until golden and bubbling.
- Rest for 10 minutes before cutting — it holds together far better. Serve with a green salad.
Swaps and tips
Salting the courgette sheets for 10 minutes and patting dry removes even more water. Assembles ahead beautifully and freezes well.
Add carbs for the family (optional)
For the family, use regular or wholewheat lasagne sheets in place of some courgette, or serve with a slice of sourdough garlic bread.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 48 g | 6 g | 2 g | 41 g | 583 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
