Courgette Lasagne Recipe

Ingredients

• olive oil or coconut oil
• 1 lb 1 oz (500 g) beef, pork or lamb mince
• 3 large courgettes
• 2 garlic cloves, peeled, crushed
• 1 large onion, peeled
• 1 red or green pepper, chopped
• 1 tsp dried oregano
• 1 tbsp fresh thyme leaves, reserve a little to garnish
• a handful of fresh basil, chopped, reserve a little to garnish
• 14 oz (400 g) tinned chopped tomatoes
• 2 tbsp tomato purèe
• 6 free-range eggs
• salt and freshly ground black pepper

• 1¾ oz (50 g) Parmesan, grated (once you are at the stage of reintroducing dairy)

1. Preheat the oven to 180ºC/Gas Mark 4.
2. Chop the courgette lengthways into thin strips. Grease a baking tray with oil, lay the courgette strips out on the baking tray, then drizzle with a little more oil and sprinkle on some salt and pepper.
3. Bake in the oven for 15-20 minutes, turning halfway through.
4. Meanwhile fry the garlic and onions in a little oil until softened. Add the mincemeat and fry until browned. Add a little salt, pepper and dried oregano. Add the pepper and cook for a few more minutes, then take the mixture off the heat while you make the sauce.
5. Remove the courgette from the oven and leave until ready to layer up the lasagne.
6. Mix the tomato purèe and tomatoes in a large bowl, add the chopped fresh herbs, then beat in the eggs.
7. Add half the mince as the first layer to an ovenproof dish, then layer over some of the courgette slices (as you would with normal lasagne sheets). Gently pour on some of the egg and tomato mixture. Keep layering until the dish is filled, making sure the last layer is courgette. (Don’t fill it too much so it overflows as it will bubble up when in the oven).
8. If using, sprinkle over the Parmesan cheese, then bake in the oven for 25-30 minutes.
9. Allow the lasagne to rest for a few minutes once out of the oven, then sprinkle over the reserved herbs before serving.
10. Serve with a fresh green salad of spinach, rocket and watercress, or with your favourite veggie side dish.