Courgette Lasagna Recipe - Healthy Comfort Dish
A delicious gluten-free and lactose-free courgette lasagna made with layers of fresh tomato and mince pasta sauce, lightly floured courgette slices, and high-protein cheeses. A comforting, gut-friendly twist on the classic Italian dish.
Equipment
Ingredients
Tomato pasta sauce:
- 900 g fresh tomatoes blended
- 800 g mince 550g pork + 250g beef, lean
- 2 tbsp Rice bran oil or olive oil
- 8 garlic cloves sliced
- ½ tsp sea salt weet paprika, dry oregano
- 1 tsp Sweet red paprika powder
- 1 tsp black pepper grinded
- 1 tsp Dry oregano dry
Lasagna layers:
- 2 medium courgettes sliced 0.5 cm thick
- 350 g lactose-free cheese grated
- 80 g Parmigiano Reggiano grated
- 2 tbsp Rice flour for dusting
- basil fresh, chopped
- parsley fresh, chopped
Instructions
- Heat oil in a pan. Sauté mince and spices, cook until browned.
- Remove the meat from the pan and set aside.
- In the same pan drizzle some oil and add blended tomatoes and garlic.
- Simmer 30 mins.
- Add the mince 10 minutes before the tomato sauce is done.
- Slice courgettes, salt, rest 15-20 mins. Pat dry. Dust with rice flour.
- Layer sauce, courgettes, cheese in baking dish.
- Top with parmesan. Bake at 190°C for 45 mins.
- Rest 15 mins before serving.
Notes
The sauce should be cooked for 30 minutes; if necessary, it should simmer for another 10 minutes. The lasagna should be baked for 45 minutes.
The courgette slices are lightly floured with rice flour and pre-salted to reduce moisture, helping the dish hold together.
For a more gut-sensitive version, swap garlic for garlic-infused olive oil and slightly reduce tomatoes to stay within low FODMAP limits.
This recipe also freezes well and makes a wonderful meal-prep dish. Let it rest before serving for the best texture and flavour.
YourDani x x
Nutrition
Calories: 579kcalCarbohydrates: 11g
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