Courgette lasagne

Re-post of the recipe that appeared on Aquilaonline, my other blog.


Zucchini or otherwise courgette lasagne
View Zucchini or otherwise courgette lasagne on Instagram.

Ingredients

  • 500g lean beef mince
  • 3 cloves garlic
  • 1/2 onion
  • 1 tsp olive oil
  • salt and pepper
  • 1 can tomato and onion mix
  • 2 tbsp chopped fresh basil
  • 3 medium courgette
  • 2 cups mozzarella or cheddar cheese, shredded

Bechamel sauce (makes about double than what is required)

  • 60g butter
  • 1/3 cup plain flour
  • 4 1/2 cups milk
  • 75g parmesan cheese, finely grated
  • 1/4 teaspoon salt
  • good pinch ground nutmeg

Method
In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40 minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice courgette into thin slices. I used a cheese slicer that had the perfect thickness. Lightly salt and set aside or 10 minutes. Courgette has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

On a griddle pan, grill the courgette on each side, until cooked, about 2 minutes per side. Place on paper towels to soak any excess moisture.

Preheat oven to 180° Celsius.

Melt butter in a medium saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from heat. Stir in parmesan, salt and nutmeg.

In a medium casserole dish spread some sauce on the bottom and layer the courgette to cover. Then place some of the white sauce mixture, then top with the mozzarella/cheddar cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella/cheddar.

Bake 45 minutes. Let it stand about 5 – 10 minutes before serving.

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