Courgette Lasagne
Ingredients:
For The Meat Sauce:
2 lbs of lean beef mince.
3 tins of tomatoes (mine had garlic in the tin, can never have too much garlic).
4 cloves of garlic.
2 medium red onions.
2 oxo beef cubes.
2 tbsp of tomato purée.
Few fresh basil leaves.
1/2 tsp of chilli powder (or more if you wish)
1 tbsp olive oil
For the Lasagne:
3 tbsp of butter.
1 cup of flour.
500ml of milk.
1/3 cup of parmesan.
2-3 courgettes.
Method:
For the Sauce:
1. Dice up your onions and garlic and fry them in hot oil and in a large pot. (Making a lot of grub and you can freeze some for later).
2. When they're nice a soft add your mince breaking up any clumps. Stirring occasionally until brown.
3. Chop up your basil and throw it into the pot along with the oxo cubes, salt, pepper, paprika, purée and chilli.
4. Stir well then add your tins of tomato.
5. Reduce the heat to a light simmer and leave it to reduce.
***The longer you leave it the better. Minimum 3 hours ***
For the Lasagne:
1. Preheat fan oven at 200'C.
2. Gently melt butter over a low heat.
3. Gradually add the flour mixing into a paste.
4. Whisk in milk adding bit by bit. Stirring in intervals to allow to reduce to a nice creamy texture.
5. Now the tricky part.... Slicing the courgettes into thin and even slices without cutting your own fingers off.
6. Line the bottom of your lasagne dish with courgette, then layer mince, courgette again.
7. Pour on half of the sauce, then mince layer, topped with more courgettes.
8. Use the rest of your sauce and sprinkle cheese.
9. Pop into the oven for 20-30 minutes.
***ENJOY***
