Slice the courgettes into thin sheets, salt them lightly and leave them briefly to draw out water. Then pat them dry well so the lasagne doesn't turn watery later.
Fry the beef mince in the olive oil over a high heat until well browned. Add the passata and let the sauce reduce for a few minutes.
Stir the ricotta with the egg until you have a smooth cream. If you like, season it with a little salt and pepper.
In a baking dish, layer first some meat sauce, then courgette, ricotta cream and mozzarella. Repeat the layers and finish with mozzarella.
Bake the courgette lasagne at 200 °C (180 °C fan) for 30–35 minutes, until the cheese is golden brown and the dish is visibly bubbling. Then leave it to rest briefly so it's easier to cut.
To serve, cut the lasagne into pieces and serve hot. A green salad with olive oil goes well with it.
Good to know
When you want the taste of lasagne in a slightly different form, this dish is just right. Juicy, creamy and pleasantly uncomplicated. A meal like this makes for a relaxed evening.
Swaps
Beef mince → turkey mince (usually a little less fat, still plenty of protein); ricotta → cottage cheese (more protein per serving); passata → chopped tomatoes made from tomatoes only, nothing added (similar nutritional values, a little more bite); mozzarella → grated parmesan (more calcium and a stronger flavour, so you often need less)
Allergens
Contains milk and egg. Usually suits children well if moderately seasoned, and during pregnancy, fully cooked beef mince and cheese made from pasteurised milk are the safe choice.
