I love Lasagne, and I’ve already got a great lasagne recipe that I use. Thanks Chef Ramsey!
The problem is I don’t want to gobble down a huge cheesy pasta version everyday. This is why I hashed together some ideas to create a healthy lasagne version.
Sub out the pasta sheets and the cheesy sauce with some fresher, lighter ingredients and the jobs a good’un.
This is no nonsense recipe. Kind of chuck it in the pan and cook, so you really don’t need any special cooking skills to give it a go!
Makes about 4 portions.
- 400g of Beef
- 1 chopped onion
- 1 chopped leek
- 2 crushed garlic cloves
- Splash of olive oil
- 1 beef stock cube
- Sprinkle of thyme
- 1 Tin of tomatoes
- 1 Tablespoon of tomato paste
- Salt and pepper
- 2 Peeled courgettes
- Half a tub of ricotta-100g-ish
- 1/3rd jar of pesto
- A handful of pine nuts
Heat the olive oil in the pan and add the beef.
Cook until brown.- 5-10mins.
Add leeks, onions, and garlic to pan.
Cook for a few minutes until they start to soften.
Add tomato paste, stock and thyme.
Give it a quick stir.
Then add the tin of tomatoes, some salt and pepper and about 500ml of water.
Cook for about 30 minutes or until the mix starts to reduce a little. Generally the longer the better.
Add half of the beef mix to a casserole dish.
Layer half of the peeled courgette over the beef.
Spread half of the ricotta over the courgette.
Add half of the pesto on top and give it a spread.
Repeat the process once more…
Add the rest of the beef.
Then the rest of the ricotta.
Then the rest of the pesto.
Finish off with some crushed pine nuts on top.
Whack it in the oven on 190 C for about 30-40mins until it’s bubbling and golden.
Leave it to cool a bit because it comes out of the one nuclear hot!
Consume and enjoy.