After a pretty strange and tiring week at work, I was a bit tired last night. I came home and made the courgette lasagne and was really pleased to get it in the oven, it was only then that I realised that I hadn't put any Bechamel sauce on the lasagne.
It still tasted good even without the white sauce though. I didn't actually miss the pasta in the dish either, I was really surprised. Definitely something I'd make again.
Serves 2 - 3
Ingredients:
- 400 g Turkey mince
- 1 can chopped tomatoes
- 1 tablespoon tomato purée
- 1 - 2 garlic cloves
- dash of Henderson's Relish
- 2 Bovril stock cubes
- 1/2 large onion or 1 small onion
- 1 large courgette - sliced lengthways (I used the slicer on the grater to make thin slices)
- Glug of oil
- 80 g - 100 g mature cheddar cheese
Method:
- Put the oil in a frying pan, on a medium heat. Add the onion and cook for a couple of minutes until they start to soften. Add the minced garlic.
- Add the mince meat the pan and cook the mince until it is browned, crumble the Bovril cubes onto the meat, add the tomato purée, Henderson's relish to the pan and stir through until combined and cook for a couple of minutes.
- Add the chopped tomatoes to the pan, then put on a high heat until it starts to bubble, then lower the heat and cook for approximately 10 minutes until the sauce starts to reduce.
- Put half of the meat mixture into a small baking dish, put half of the courgette on top. Pour on the other half of the meat. Top with the other half of the sliced courgette and top with the enough grated cheese to cover the top. You would put on the Bechamel sauce before the cheese, if I'd have remember to
- Bake on 170 C until the cheese is melted on top, for about 25 - 30 minutes.
A few calories lower than a normal lasagne, you could obviously ease off the cheese if you're trying to get rid of a few calories or use a lower fat cheese.
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