Enjoy your favourite comfort food without the extra calories by swapping the carb-filled pasta for courgette
By Healthy Diet
30ml olive oil
250g reduced-fat cream cheese
450g part-skim ricotta cheese
1 tbsp coarse salt
1 tbsp ground pepper
2 courgettes, halved lengthwise
1 minced garlic clove
30g dried oregano
500g vegetarian mince, frozen
1 diced green pepper
1 diced onion
1 tin tomatoes
500g chopped spinach – frozen, thawed and drained, or lightly steamed from fresh
500g mushrooms, sliced
250g grated Parmesan cheese
2 tbsp chopped basil
Preheat your oven to 165C/325F/Gas 3 and grease a pie dish with olive oil. Slice the courgette lengthwise into thin slices, sprinkle some salt over them and drain in a colander.
Add the vegetarian mince to a pan, adding tinned tomatoes once the mince is thawed. Add the oregano and basil. Add a small amount of hot water if the sauce is too thick. Stir the egg, ricotta and parsley in a bowl until well combined.
To assemble the lasagne, place half the mince mixture into the bottom of the prepared dish. Layer half the courgette strips, half the ricotta mixture, all the spinach, all the mushrooms, and finally half the mozzarella cheese. Repeat with the remaining mixtures in the same order. Spread Parmesan evenly over the mozzarella, and cover with foil.
Bake in the oven for 45 minutes, then raise the oven temperature to 175C/350F/Gas 4 for another 15 minutes. Once ready, remove from the oven and leave to stand for 5 minutes before serving.
The views expressed on this site are not those of the Publisher. Always consult your GP or a health professional before beginning any diet or trying any of the products or advice mentioned in Healthy Diet, particularly if you have a medical condition for which it may not be advisable.