Preparation

• 1
  1. Heat a large pan with a small amount of oil.
• 2
  2. Chop the onion into small pieces and add to the pan, crush the garlic cloves and also add to the pan.
• 3
  3. Cook the onions and garlic until they are soft.
• 4
  4. Add the mince to the pan and leave it to cook until it’s all brown.
• 5
  5. Chop up the pepper and add that into the mince as it is browning.
• 6
  6. Add the tin of chopped tomatoes and lower the heat to a simmer, let the mince cook within the tomato juices. You can add salt and pepper if you so wish. Leave the mince to simmer for 5-10 minutes.
• 7
  7. While the mince is cooking, take your courgettes and using a vegetable peeler slice the skin off – discard the skin and then carry on peeling the courgette keeping the white fleshy bits in a separate bowl. As soon as you start to see the middle of the courgette stop peeling as the middle can be quite bitter in taste.
• 8
  8. In a separate bowl, add the 2 pots of ricotta cheese – whisk them until they form a smooth liquid.
• 9
  9. Grate up the mozzarella and add a sprinkling to the rictotta.
• 10
  10. You are now ready to build your lasagne
• 11
  start with a layer of mince at the bottom of your dish, on top of that add a layer of courgette(instead of pasta as you would build a normal lasage), then smooth over the ricotta mixture (instead of white sauce) and repeat another layer.
• 12
  11. Sprinkle the rest of the grated mozzarella on the top of the lasagne.
• 13
  12. Cook in the oven for 40 minutes at 200 degrees.