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Recipe of: © Monsieur Cuisine

Courgette lasagne

MC connect
4 servings
Medium
Ready in: 2:31 h
Preparation time: 45 min.
Created on: 30.01.2019

SERVES 4 (25 X 30 CM BAKING TIN)

FOR THE HERBY SOURED CREAM:

  • 1 bunch of Italian herbs (basil, thyme, oregano)
  • 1 untreated lemon (100 g)
  • 250 g soured cream (24% fat)
  • ½ tsp salt
  • 1 pinch of pepper

FOR THE BOLOGNESE SAUCE:

  • 1 onion (60 g)
  • 1 garlic clove
  • 1 carrot (70 g)
  • 1½ celery stalks (75 g)
  • 2 tbsp olive oil
  • 400 g mixed beef and pork mince
  • 75 g streaky bacon
  • 300 ml warm vegetable or beef stock
  • 1 tsp sugar
  • 3 tbsp tomato purée
  • 400 g chopped tomatoes, tinned
  • 1 tsp sweet paprika
  • 1 pinch of cinnamon
  • salt to taste
  • ½ tsp pepper
  • 1 tbsp dried thyme

FOR THE LASAGNE:

  • 3 yellow courgettes (900 g)
  • 150 g feta cheese (19% fat)

PLUS:

  • butter for the tin

Nutrients

Per serving:

  • calorific value
    2763 kj / 660 kcal
  • protein: 35 g
  • carbohydrates: 13 g
  • fat: 52 g
Instruction
Preparation time
45 min.
Ready in
2:31 h
  1. To make the herby soured cream, wash the herbs and shake them dry. Tear the leaves from their stems and put them into the blender jug. With the measuring beaker in place, chop for 8 seconds/speed setting 6, then use the spatula to push the mixture down the inside of the blender jug.
  2. Wash the lemon in hot water and rub it dry. Zest the peel finely and put it into the blender jug. Add the soured cream, ½ teaspoon of salt and 1 pinch of pepper, and, with the measuring beaker in place, mix for 15 seconds/speed setting 3. Decant the herby soured cream and put it into the refrigerator, then rinse out the blender jug.
  3. To make the Bolognese sauce, peel the onion and garlic, and halve the onion. Peel and halve the carrot. Wash and trim the celery cut it into 4-cm pieces. Put the vegetables into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 5. Use the spatula to push the mixture down the inside of the blender jug, and chop for another 7 seconds/speed setting 5. Using the spatula, push the mixture down the inside of the blender jug again, then add 1 tablespoon of olive oil and sauté with the roast button/4 minutes.
  4. Add 200 g minced meat and, the measuring beaker not inserted, brown it with the roast button. Decant the contents of the blender jug and put aside.
  5. Cut the bacon into large chunks, put it into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 9. Using the spatula, push the pieces down the inside of the blender jug, add 1 tablespoon of oil, and, the measuring beaker not inserted, sauté with the roast button/3 minutes.
  6. Add the rest of the minced meat and, the measuring beaker not inserted, brown it with the roast button. Pour in 200 ml warm stock and, without the measuring beaker in place, boil down with the roast button/10 minutes.
  7. Put the sugar, tomato purée, vegetable and minced meat mixture, chopped tomatoes and the rest of the warm stock into the blender jug, season with paprika, cinnamon, ¼ teaspoon of pepper and thyme, and, with the measuring beaker in place, mix everything with the reverse button/30 seconds/speed setting 2. Without the measuring beaker in place, simmer with the reverse button/30 minute/speed setting 1/95 °C.
  8. Meanwhile, wash the courgettes, rub them dry and slice them thinly lengthways using a mandoline. Pre-heat the oven to 200 °C.
  9. Season the Bolognese sauce with salt and ¼ teaspoon of pepper, then, with the measuring beaker in place, mix in once again with the reverse button/20 seconds/speed setting 1.
  10. Grease the oven dish and spoon alternate layers of Bolognese sauce, courgette and herby soured cream into it until everything is used up. Finish with a layer of sauce. Crumble the feta over the courgette lasagne and bake in the oven for 45 minutes.

Finished!

Bon appétit with Monsieur Cuisine

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