This delicious and colourful lasagne is a great way to use some of the many courgettes that we have growing in our gardens, in my case my neighbours, every day I come home and there’s another one on the door step.

I loved the idea of using the courgette ribbons instead of pasta especially on days when we need a lower carb meal. The courgettes were very easy to make into ribbons but do not worry if they vary in size length and shape as when there in the baking dish no one will ever know.

Serves 4

2 peppers, deseeded and chopped

½ medium butternut squash, peeled and cut into chunks

2 medium onions, chopped

1tsp lazy garlic

½ tsp lazy chilli

2tsp dried mixed herbs

500g lean beef mince

100ml beef stock

250g passata

2 large courgettes, cut lengthways into ribbons using a vegetable peeler

200g low-fat natural yogurt

2 large eggs, beaten

Salt and freshly ground black pepper

Method

preheat the oven 200c, gas 6, 400f

Put the mince, peppers, squash, onions into a large non-stick lidded pan and cook for 10 minutes stirring occasionally. Add the garlic, chilli and mixed herbs, stir together. Add the stock and passata and cook for 20 minutes until the liquid has started to reduce and thicken.

Place one third of the courgette ribbons in the base on a 27cms x 22cms oven proof dish. Spoon over half the mince mixture, then place another third of the courgette ribbons, then the rest of the mince mixture, then the last third of the courgette ribbons.

Beat together the eggs, stir in the natural yogurt salt and pepper and spread over the top of the final top layer of courgettes.

Bake in the oven for 35 – 40 minutes until golden brown and bubbling hot.

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