Ingredients for Noodle-less Courgette Lasagne

• 450g 93% lean beef mince

• 1 1/4 cucharaditas de sal kosher

• 1 cucharadita de aceite de oliva

• 1/2 large onion, chopped

• 3 dientes de ajo, picados

• 1 lata (800 g) de tomates triturados

• 2 cucharadas de albahaca fresca picada

• Pimienta negra recién molida

• 3 medium courgette

• Cooking spray or oil mister

• 350ml part-skim ricotta cheese

• 30g grated Parmigiano-Reggiano cheese

• 1 huevo grande

• 450g shredded part-skim mozzarella cheese (450g)

Heat a large, deep nonstick skillet over high heat. Add the meat, season with 1/2 teaspoons of the salt, and cook, using a wooden spoon to break the meat into small pieces as it browns, 4 to 5 minutes. Drain the meat in a colander and wipe the skillet with a paper towel.

Put the skillet over medium heat. Add the olive oil and onion and cook, stirring, until soft, 3 to 4 minutes. Add the garlic and cook 1 minute. Return the meat to the pan, add the tomatoes, basil, 1/4 teaspoons of the salt, and the black pepper to taste. Reduce the heat to low, cover, and simmer, stirring occasionally, 25 minutes. Remove the lid and simmer uncovered 10 minutes, until thickened.

Meanwhile, slice the courgette lengthwise with a mandolin into 1/8-inch-thick slices (you should have at least 30 to 35 long courgette ribbons). Lightly salt the courgette with the remaining 1/2 teaspoons salt and set aside for 15 minutes. Blot the courgette with paper towels.

Preheat a grill to medium heat (or preheat a grill pan over medium heat).

Oil the grill grates or spray the grill pan with cooking spray to avoid sticking. Grill the courgette until cooked and slightly browned, 2 to 3 minutes on each side. Transfer to a plate lined with paper towels and press to absorb excess moisture.

Precalienta el horno a 191°C.

In a medium bowl, combine the ricotta, Parmesan, and egg. Spread 120ml the meat sauce in the bottom of a 9 × 13 × 2 1/2- inch baking dish. Make a layer of the courgette over the sauce to cover the bottom of the dish. Spread 120ml the ricotta mixture over the courgette and sprinkle with 240ml the mozzarella. Make another layer of courgette, top with 350ml meat sauce, 120ml ricotta mixture, 240ml mozzarella. Repeat the layers with the remaining ingredients for a total of 3 layers. Finish the lasagne by topping with the remaining courgette and meat sauce. Cover the dish with foil.

Bake for 30 minutes, remove the foil, and bake 20 minutes uncovered. Add the remaining 240ml mozzarella and bake uncovered until bubbling and the cheese is melted, 10 more minutes. Let stand for 5 to 10 minutes before cutting into 8 pieces.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.