Mains
Courgette Lasagne
I boiled my courgette slices for about 3 minutes so they were partially cooked. I wanted to make sure they were soft in the finished dish or I knew the kids wouldn't eat them. ;) The cottage cheese provides a slightly tangy note. I think we would have preferred ricotta, but that is personal taste. I use my 11 x 7 baking dish and got 6 pieces the size of what you see in my photos. Both of the guys ate two so it fed 4 of us, and I double the meat. Adjust the recipe accordingly for your family.
Ingredients
2 1⁄2 cups courgette, sliced 1⁄4 inch thick (about 2 medium) 1⁄2 lb. lean ground beef (l use 1 lb.)
1⁄4 cup onions, chopped
2 small tomatoes, cut up
1 (6 ounce) cans tomato paste 1 garlic cloves, minced
1⁄2 teaspoon dried oregano
1⁄2 teaspoon dried basil
1⁄4 teaspoon dried thyme 1⁄4 cup water
1/8 teaspoon pepper
1 eggs
3⁄4 cup low fat cottage cheese (or low fat or fat free ricotta) 1⁄2 cup mozzarella cheese, shredded (I use 8 oz. divided)
1 teaspoon flour
Directions
1. Cook courgette until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
2. Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups. 3. ln a small bowl slightly beat egg.
4. Add cottage cheese, half of shredded cheese and flour.
5. In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the courgette and all the cottage cheese mixture. Top with remaining meat and courgette.
Courgette Lasagne
I boiled my courgette slices for about 3 minutes so they were partially cooked. I wanted to make sure they were soft in the finished dish or I knew the kids wouldn't eat them. ;) The cottage cheese provides a slightly tangy note. I think we would have preferred ricotta, but that is personal taste. I use my 11 x 7 baking dish and got 6 pieces the size of what you see in my photos. Both of the guys ate two so it fed 4 of us, and I double the meat. Adjust the recipe accordingly for your family.
Ingredients
2 1⁄2 cups courgette, sliced 1⁄4 inch thick (about 2 medium) 1⁄2 lb. lean ground beef (l use 1 lb.)
1⁄4 cup onions, chopped
2 small tomatoes, cut up
1 (6 ounce) cans tomato paste 1 garlic cloves, minced
1⁄2 teaspoon dried oregano
1⁄2 teaspoon dried basil
1⁄4 teaspoon dried thyme 1⁄4 cup water
1/8 teaspoon pepper
1 eggs
3⁄4 cup low fat cottage cheese (or low fat or fat free ricotta) 1⁄2 cup mozzarella cheese, shredded (I use 8 oz. divided)
1 teaspoon flour
Directions
1. Cook courgette until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
2. Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups. 3. ln a small bowl slightly beat egg.
4. Add cottage cheese, half of shredded cheese and flour.
5. In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the courgette and all the cottage cheese mixture. Top with remaining meat and courgette.
No comments:
Post a Comment