Courgette lasagne with broccoli

Courgette lasagne with broccoli

I love lasagne.  Growing up it was something we had on special occasions and as you can imagine I learned to cook this from a young age.  I used to have a lasagne in the oven ready for when my parents came home from a holiday – my dad loved his home comforts!

Ingredients for 1 serving

175g extra lean beef mince
95g courgette, cut on the diagonal into slices
95g chopped tomatoes
1 garlic clove, chopped or crushed
1/2 tsp dried oregano
1/2 tsp dried basil
6g olive oil
50ml water
66g mozzarella, cut into small pieces
48ml sweet chilli sauce
149g broccoli
salt and pepper

(Example ingredient amounts given, adjust accordingly to your requirements)


  • Pre-heat your oven to 190°C fan/400°F.
  • Put a frying pan onto a medium heat, add the olive oil and the beef mince.
  • Spend a few minutes browning the mince and break up any large clumps of meat.
  • When the mince is browned, add the garlic and allow this to soften for a minute or so.
  • Blend the chopped tomatoes until smooth and add them to the pan along with  the dried herbs, water and sweet chilli sauce.
  • Give everything a good mix and bring this to the boil, then allow to simmer for 5-10 minutes to reduce and thicken the sauce.
  • When you’re happy with the consistency of the sauce, taste it to check the seasoning and take it off the heat.
  • Take a small oven proof ceramic dish and coat the bottom with some of the sauce.
  • Add a layer of courgette, cover with more sauce and top with mozzarella.
  • Repeat this until you’ve used all your ingredients.
  • Bake this in the oven for 20-30 minutes to cook the courgette and to melt the mozzarella to a lovely golden brown.
  • Steam the broccoli to your liking and add it to your plate along with your lasagne.


  • Make sure your mince is extra lean, less than 5% of fat per 100g.
  • To make the sauce go further, I like to blend my tomatoes until smooth.
  • For those on 2018 BC plans, sweet chilli sauce is a swap for other side sauces provided you choose one with equivalent macros.
  • Traditionally in Italian cooking you would use the smallest pinch of sugar to take any acidity out of the tomatoes but for this recipe I am using the sweet chilli sauce to do that.
  • This recipe is great for batch cooking.
Nella Foulds
Nella Foulds

Find me on: Web

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.