Re-post of the recipe that appeared on Aquilaonline, my other blog.
View Zucchini or otherwise courgette lasagne on Instagram.
- 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
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.