Courgette lasagne

Get more veg and fewer carbs with this version of a classic lasagne, which is still rich, meaty and golden on top. The pasta sheets are replaced by long ribbons of courgette between the meat and sauce layers.

Ingredients

Serves: 4

Ready in: 1hr 30 mins

For the meat sauce:

• 1 tsp olive oil
• 1 onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 garlic clove, minced
• 50g smoked pancetta cubes
• 450g beef mince
• 1 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 250ml beef stock
• ½ tsp dried oregano

For the béchamel sauce:

• 50g butter
• 50g plain flour
• 500ml skimmed milk
• 1 bay leaf
• ½ tsp Dijon mustard
• Small pinch grated nutmeg (optional)
• 3 large courgettes, finely sliced lengthways (ideally use a Y peeler)
• 50g cheddar, grated
• 50g Parmesan, grated
• Green salad, to serve

Method

1. First, make the meat sauce. In a large frying pan, heat the olive oil on low-medium and fry the onion, carrot, celery and garlic until softened.
2. Add the pancetta and mince, turn up the heat to high and fry until the mince is browned, breaking it up with a fork.
3.  Once browned, add the tomato purée, chopped tomatoes, stock and oregano. Bring to the boil, then reduce to a low simmer and cook for 20-25 mins or until reduced and thickened. Season to taste.
4. Preheat the oven to 200°C/fan 180°C/gas mark 6. While the meat sauce simmers, make the béchamel sauce.
5. In a saucepan, melt the butter and stir in the plain flour, cooking on low for 2-3 mins. Remove from the heat and gradually whisk in the milk.
6. Add the bay leaf, mustard and nutmeg with a little seasoning, and bring to a simmer, stirring constantly until thickened. Season to taste and set aside.
7. Once the sauces are cooked, start to build the lasagne. Spoon a third of the meat sauce into the base of a large baking dish and top with a layer of slightly overlapping courgette strips. Spoon a third of the béchamel sauce over and continue the layers in this order until you end with the last of the béchamel on top.
8. Sprinkle the cheddar and Parmesan over, and transfer to the oven. Bake for 25-30 mins or until the courgette is soft. Transfer to the grill for 3-4 mins if the top needs a little more colour.
9. Serve immediately with a green salad.