EIWITRIJK RECEPT · FASE 1 · DINER

Courgette lasagne with beef mince

Lasagne with thin courgette slices instead of pasta, ideal for Phase 1 with plenty of protein and few carbohydrates.

55 min totaal 4 porties 410 kcal p.p. 38 g protein

This courgette lasagne brings all the familiar flavours of a classic lasagne to the table, but without the pasta. Thin slices of courgette form the layers between spiced beef mince, a rich tomato sauce and melting cheese. A real family dish that comes out of the oven golden and bubbling.

In Phase 1 it's all about plenty of protein and few carbohydrates, and this protein-rich dish fits perfectly. The lean beef mince and ricotta together deliver a good helping of protein that keeps you satisfied for longer, whilst the courgette replaces the pasta and keeps carbohydrates to a minimum. So you're eating a proper lasagne that's completely in line with a strict protein diet.

Lovely with a simple rocket salad with a splash of balsamic, or some roasted cherry tomatoes alongside. Let the lasagne rest a moment before cutting so the layers stay nicely in place.

Zo maak je het

  1. Preheat the oven to 190 degrees and lightly sprinkle the courgette slices with salt to draw out moisture.
  2. Fry the onion and garlic until softened, add the mince and cook until browned.
  3. Stir in the passata and Italian herbs and simmer for 5 minutes.
  4. Pat the courgette dry and layer courgette, meat sauce and ricotta in a baking dish.
  5. Finish with mozzarella and bake for 30 minutes until the top is golden.
  6. Leave to rest for 5 minutes before slicing into portions.

Bewaren

Store the cooled lasagne covered in the fridge and eat within three days. The flavour is often even fuller the next day.

Variatietips

Use chicken or turkey mince instead of beef, or add a layer of grilled aubergine for extra texture. Fresh basil completes the Italian character.

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