Lasagne Courgette Boats
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 4 large courgettes
- • 80 g reduced fat cheddar (grated)
- • low calorie cooking spray
- • 180 g turkey mince
- • 1 tin chopped tomatoes
- • 1 tbsp Italian herb mix
- • 1/2 large red onion (chopped finely)
- • 1/2 large pepper (chopped finely)
- • 1 carrot (chopped finely)
- • 1 stick celery (chopped finely)
- • 2 spring onions
- • 2 beef stock cubes
- • 5 button mushrooms (chopped finely)
- • 1 tbsp balsamic vinegar
Preparation Steps
Cut the courgettes in half and scoop out the middles making sure to leave an edge to the "boat" - you don't want bolognese sauce to escape! Make sure to reserve the scooped out pulp, we'll use this in the sauce.
Spray a baking tray with a few sprays of low calorie cooking spray, put the courgettes on top and sprinkle with a little salt. Place in the fridge whilst we make the filling.
Spray a large frying pan with some low calorie cooking spray and bring up to the heat.
Gently fry the onions and mushrooms until the onions just start to colour then add the turkey mince and Italian herb mix. Stir often for about 5 minutes.
Add in the carrot, celery, pepper, courgette pulp and spring onion and stir well for 2 minutes.
Add in the tin of tomatoes, crumble in the stock cubes and balsamic and stir until the pan bubbles. Once you see bubbles, turn down and simmer for 20 minutes.
Remove the courgette boats from the fridge and dab any excess moisture with some kitchen roll.
Spoon in the bolognese filling and top with the grated cheese. Grind some black pepper over the top and place into the oven for 30 minutes at 200°C.
Remove from the oven and enjoy!