Stuffed Courgette Lasagne Boats Recipe
Our ultimate Stuffed Courgette Lasagne Boats are a healthier take on the traditional Italian classic pasta dish, at only 279 calories and 11g of carbs per serving.
Still combining all the flavours of creamy lasagne, we swap layers of pasta sheets for baked courgette – adding some extra goodness while cutting back on the prep time (no fussy layering!) and carbs too.
We scoop out the courgettes and mix the flesh with juicy beef mince, vegetables, and a rich herby tomato sauce. We then line the courgette boats with ricotta, stuff them with the mixture and then top with reduced-fat mozzarella.
Our lasagne boats are a healthy dinner option and a great way to sneak more veggies into even the fussiest mouths. Plus, they can very easily be made to be suitable for vegetarians by swapping the beef mince for a plant-based mince option.
Prep time: 15 mins
Cook time: 15 mins
- 2 courgettes, halved
- 200g lean beef mince
- ½ onion, diced
- 2 garlic cloves, crushed
- 200ml tomato and basil pasta sauce
- 1 tsp crushed chillies
- 1 tsp oregano
- 30g ricotta
- 50g light mozzarella, grated
- Salt and pepper
- Low calorie oil spray
- Fresh parsley
Preheat the oven to 180°
Next, halve the courgette and scoop out the insides to create a boat shape.
In a large pan heat the low-calorie oil spray over a medium-high heat.
Now, add the onion and fry until soft. Next add the garlic and cook for a further minute, before adding the mince to brown thoroughly.
Add the tomato and basil sauce, courgette flesh, chillies and oregano and stir it all together.
Spread the ricotta on the bottom of each courgette boat, then fill them with the beef and tomato mixture before topping with mozzarella.
Bake the courgettes for approximately 15 minutes, until they are tender and the cheese is melted.
Garnish the boats with parsley before serving.