Wash the courgettes, trim the ends and slice them lengthways into thin strips. If you like, salt them lightly and pat off any liquid later.
Brown the beef mince in a little olive oil until crumbly and browned. Add the mince seasoning and chopped tomatoes and let the sauce reduce briefly.
Lightly grease a baking dish with olive oil. Layer the courgettes and the tomato and mince sauce alternately.
Spread the mozzarella over the top layer. Bake the lasagne at 180 °C (160 °C fan) for 30–35 min, until the cheese is golden brown and the courgettes are soft.
Let the lasagne rest briefly after baking. That way it cuts more neatly and stays juicier.
Serve the courgette lasagne hot, straight from the dish. A green salad goes well with it.
Good to know
If you fancy something hearty without building a classic pasta lasagne, this is a really good shortcut. Juicy, satisfying and pleasantly uncomplicated.
Swaps
Mozzarella → ricotta (a little more calcium, mild flavour) | Beef mince → turkey mince (usually a little less fat, plenty of protein) | Chopped tomatoes → passata without added sugar (smoother sauce) | Olive oil → ghee (heat-stable, stronger flavour)
Allergens
Contains milk (mozzarella). Usually good for children if the mince seasoning isn't too salty or spicy; during pregnancy it's important to bake the dish all the way through and use only pasteurised mozzarella.
