This tasty, light lasagne recipe uses slices of courgette and aubergine in place of the usual pasta sheets. Serve with a crisp salad or some steamed greens for the perfect summer midweek dinner.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Cal/Serv:
360
Ingredients
2
courgettes, thinly sliced lengthways
1
large aubergine, thinly sliced lengthways
1tsp.
olive oil
1
onion, finely chopped
2
garlic cloves, finely chopped
400g
extra lean beef mince
200g
mushrooms, roughly chopped
400g
tin chopped tomatoes
1Tbsp.
tomato purée
1Tbsp.
dried mixed herbs
Few dashes Worcestershire Sauce
21/2Tbsp.
cornflour
500ml
skimmed milk
125g
ball light mozzarella cheese, thinly sliced
Directions
Step 1Preheat grill to high. Lay courgette and aubergine slices in a single layer on baking trays. Season with salt, then grill (in batches if necessary) until cooked through - about 2-3min on each side. Set aside on kitchen paper to remove excess moisture.
Step 2Preheat oven to 200°C (180°C fan) mark 6. Heat oil in a large pan over low heat; fry onion until soft, about 10min. Turn up heat; add garlic and mince. Fry for 5min, stirring frequently, then add the mushrooms and cook for a further 5min.
Step 3Add the tomatoes, tomato purée, herbs and Worcestershire Sauce. Season well. Bring to boil; simmer for 15min, stirring occasionally. Check seasoning, remove from heat and set aside.
Step 4Meanwhile, make white sauce. Put cornflour in a medium pan, whisk in milk and season well. Bring to boil, whisking constantly, and bubble for a few minutes (mixture will need to boil to thicken). Check seasoning.
Step 5Spoon half the mince mixture into a large ovenproof dish; top with half veg in an even layer. Next spoon on half white sauce; then half the mozzarella. Repeat with remaining mince, veg, sauce and mozzarella.
Step 6Cook in oven for 40-45min or until piping hot and golden. Serve immediately with a crisp green salad
If you prefer a traditional lasagne, check out our classic lasagne recipe.
For a meat-free version, swap the beef mince for a plant-based one, like Quorn.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
