It’s been a while since I last updated you all with a recipe. But today you’re in luck, because I have two. The first is a low-fat – easy to make – aubergine and courgette lasagne. The recipe uses my favourite meat alternative –Quorn Mince. This aubergine and courgette lasagne was delicious and I know I always say that. But it’s true. I wasn’t expecting much from it because courgettes are naturally watery and aubergine also gives out a lot of water too, so I was expecting it to be a watery lasagne with barely any flavour. But it wasn’t. By some freak miracle this turned out to be the best lasagne I have ever made: the vegetables were cooked to perfection, they weren’t soggy and still had some bite to them. Overall, I was happy and that is why I am sharing it with you all.
Servings – 6
- 500g Fat Free Cottage Cheese
- 2 tbsp Milk
- Blend on high speed in a food processor until the cottage cheese is less chunky and resembles more of a sauce.
- 300g Bag of Quorn Mince
- 400g Aubergine
- 300g Courgette
- 60g White Onion
- 300g Tomato & Herb Pasatta
- 120g Lasagne Sheets
- 1 Large Garlic Clove
- 1 tsp Oregano
- 1 tsp Spicy Italian Seasoning or Chilli Flakes
- 60g Low-Fat Cheese
- ½ tbsp Olive Oil
- Pre-heat a fan oven to 200°c and slice, peel and chop your vegetables. It doesn’t matter whether you cut them length ways or width ways, just make sure the aubergine is cut thinly.
- Place the aubergine on greaseproof paper and pop into the oven for 15 minutes on 185°c
- Heat a frying pan with the olive oil on a medium heat, add in the chopped garlic, oregano and spicy Italian seasoning and cook for about 2 minutes, then add in the diced white onion and leave to soften not fry – you do not want fried onions in your lasagne.
- When the onion starts to soften, you can now add in the Quorn mince – this will take about 5minutes to cook before you can add in the pasatta, add some stevia and salt to taste then leave to simmer on a low heat for the sauce to thicken slightly.
- The layering of a lasagne always confuses me. I don’t know why, but I can never seem to get it right.
- For this lasagne I added a thin layer of the sauce to the bottom of a medium sized lasagne dish, then added some lasagne sheets, a layer of the aubergine, a layer of courgette, the entire remains of the sauce, more lasagne sheets, then aubergine and cheese sauce – no cheese.
- Now cover the lasagne with aluminium foil and place in to the oven for 40 minutes; remove the foil add the grated cheese and cook for a further 5-10 minutes.
- You could serve the lasagne with a fresh salad and garlic bread – which you could also make yourself.
- 1 Baguette
- 1 Garlic Clove
- 20g Salted Grass-Fed Butter
- Combine butter, finely chopped garlic and chives in a bowl.
- Slice the baguette and spread both inner sides of the baguette with the garlic butter and bake for 10 minutes – you could even add more cheese.
1 Serving of Lasagne Calories: 233 | Macros: 23C | 5F | 21P | 6Fi
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