Zucchini Lasagne

Ingredients

• 3 largecourgettes
• 250 gminced meat
• to tastetomato juice
• to tastetomato paste
• 1 handfulgrated carrots
• to tastespices: salt, pepper, onion powder, garlic powder, smoked paprika, cumin, coriander and nutmeg
• 2onions
• to tastered pepper juice
• around 12 slices, or to tastecheese slices or grated cheese
• as neededoil

Instructions

1. 1

   Salt the courgettes

   Cut the courgettes into very thin slices. Sprinkle with salt, mix, and set aside.

2. 2

   Brown the meat

   Heat some oil in a pot and cook the diced onions for 5 minutes. Add the minced meat and cook until browned, then stir in the grated carrots and continue cooking.

3. 3

   Season the sauce

   Add the tomato juice, tomato paste and spices. The listed spices are salt, pepper, onion powder, garlic powder, smoked paprika, cumin, coriander and nutmeg.

4. 4

   Simmer the meat

   Mix well until the sauce starts to boil. Cover, reduce the heat and let it cook.

5. 5

   Cook the pepper sauce

   Heat some oil in a pan and cook the diced onions for 5 minutes. Add the red pepper juice, 1 tsp of tomato paste, salt and pepper, then cook for 10 minutes.

6. 6

   Preheat the oven

   Preheat the oven before assembling the lasagne.

7. 7

   Layer and bake

   Dry the courgettes to remove excess liquid. Spread a layer of pepper sauce in the baking dish, followed by courgette, meat sauce and cheese. Repeat the layers and bake at 180°C for 30 minutes.

What is zucchini lasagne?

Lasagne is an Italian layered pasta dish; this version swaps pasta sheets for thin slices of courgette. It keeps the familiar layers of sauce and cheese while making the courgette the main structure.

Two sauces give this bake its character: a spiced meat sauce and a separate red pepper sauce. Drying the salted courgette slices helps stop excess liquid collecting between the layers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 29g protein, 24g carbs, 31g fat.

The courgettes and carrots provide most of the carbohydrate, while the mince and cheese contribute protein and the cheese and cooking oil provide much of the fat. Serve a portion with salad or other vegetables for a more balanced plate.

Preparing the courgettes

Thin slices: cut the courgettes as evenly as you can so they soften at a similar rate in the oven.

Salt and dry: salting draws out some moisture. Before layering, remove the excess liquid from the slices as the method directs.

Building the meat sauce

Onions first: cook the diced onions in oil for 5 minutes before adding the meat, giving them a head start to soften.

Meat and carrots: brown the mince, then add the grated carrots. Stir in the tomato and spices, bring the mixture to a boil, cover and simmer over low heat; the method does not specify a simmering time.

Making the pepper sauce

Separate pan: the pepper sauce is cooked apart from the meat sauce, so it can form its own distinct layer.

Ten-minute cook: after the onions have cooked for 5 minutes, add the red pepper juice, tomato paste, salt and pepper and cook for 10 minutes.

Layering for a good bake

Layer order: begin with pepper sauce, then add courgette, meat sauce and cheese. Repeat the sequence to use up the prepared layers.

Cheese on top: finish with cheese so it sits over the upper layer as the dish bakes. The recipe calls for around 12 slices or grated cheese, without specifying a weight.

Checking when it is ready

Oven time: bake at 180°C for 30 minutes. The recipe gives no separate resting time or additional doneness test, so check that the layers are hot and the cheese has melted.

What to serve alongside

Fresh side: a simple green salad or steamed vegetables will add freshness alongside the rich meat and cheese layers.

At the table: serve portions carefully, as courgette layers can be softer than pasta sheets. Letting the dish settle briefly after baking may make it easier to portion.

Recipe notes & tips

• Slice the courgettes thinly and evenly so the layers cook at a similar pace.
• Dry the courgettes well before assembling to reduce excess liquid in the dish.
• Brown the mince before adding the tomato ingredients for a deeper cooked flavour.
• Keep the pepper sauce and meat sauce separate until you assemble the layers.
• Use a baking dish that fits the layers without packing them too tightly.

Variations

• Change the mince: use a different type of minced meat while keeping the same method.
• Adjust the spice: vary the cumin, coriander or smoked paprika to suit your taste.
• Use grated cheese: scatter it between layers instead of using cheese slices.
• Add more vegetables: increase the grated carrot for a vegetable-forward layer.
• Make it meat-free: replace the minced meat with a meat-free mince and cook it in the same way.

Common mistakes to avoid

• Wet courgettes: dry away the excess liquid before layering to avoid a watery bake.
• Uneven slices: cut the courgettes to a similar thickness so they soften evenly.
• Skipping the browning: cook the mince until brown before adding the carrots and sauce.
• Mixing the sauces early: keep the pepper and meat sauces separate until assembling.
• Guessing the oven temperature: preheat the oven and bake at 180°C for 30 minutes.

How to store

Cool leftovers and refrigerate them in a covered container, then eat within 3 days. Reheat until piping hot throughout in the oven or microwave.

Frequently asked questions