Courgette Lasagne Rolls

courgette lasagne rolls

What are courgette lasagne rolls?

Courgette Lasagne Rolls, a delightful twist on traditional lasagne, offer a healthier, low-calorie alternative that’s both delicious and visually appealing. While the exact origin is unclear, vegetable-based lasagnes have roots in Mediterranean cuisine, celebrating the vibrant flavours of fresh produce. This innovative recipe transforms courgettes into thinly sliced rolls, creating a satisfying and nutritious dish that families can enjoy together. It’s not only a low-calorie lasagne alternative but also a fun and engaging way to introduce more vegetables into your meals, especially for kids.

What makes courgette lasagne rolls healthy?

The Courgette Lasagne Rolls boast several health benefits. Courgettes are low in calories and rich in vitamins and minerals, providing a nutrient-packed base for this dish. The inclusion of ricotta adds a dose of calcium and protein, while the lean beef or quorn brings in essential proteins. The aromatic herbs like oregano, basil, and thyme not only enhance the flavor but also contribute antioxidants. By replacing traditional lasagne noodles with courgette strips, you’re reducing carbohydrates and increasing the intake of fiber and vitamins, making this a genuinely healthy recipe.

Do you have a diet restriction?

These courgette lasagne rolls are:

  • Gluten Free
  • Keto Friendly
  • Low Fat
  • Nut Free
  • Syn Free
courgette lasagne rolls

Step 1: Slice the courgette

Firstly we need to slice the courgettes. To achieve the ideal thinness for the courgette strips, using a mandolin is crucial. Hand-slicing won’t produce slices thin enough, meaning you wont be able to roll your courgette up. Lay the slices on kitchen paper and sprinkle with salt before covering over with more kitchen paper. Salting the courgette serves a dual purpose – it not only enhances flavour but also draws out excess moisture. This step ensures the lasagne rolls maintain a satisfying structure during baking and prevents the dish from becoming overly watery. Leave these to one side whilst we make the ragu.

courgette slices

Step 2: Make a ragu

Dice the onion, mushrooms, and optionally any leftover courgette into small, uniform pieces. Sauté these vegetables in a pan over medium heat for 5-7 minutes. This initial sautéing stage allows the vegetables to release their natural flavours and start caramelizing. After achieving a golden brown colour, add the minced garlic and beef mince to the pan. The garlic enhances the aromatic profile, and the beef mince adds a rich, savoury element. In England, minced beef doesn’t crumble like American ground beef which can make perfecting the ragu’s texture take a little longer. If you don’t have the time or patience for this i would recommend using frozen mince or Quorn vegetarian mince as an alternative as this breaks down much quicker.

Once the beef is browned, introduce the herbs – oregano, basil, thyme, smoked paprika, rosemary – and sauté for an additional 1-2 minutes until the herbs become fragrant. This step infuses the ragu with a robust blend of spices. Next, pour in the chopped tomatoes, tomato puree, and red wine vinegar. The red wine vinegar adds a subtle acidity that balances the dish. Add the beef stock cube dissolved in 500ml of water, creating a savoury and well-seasoned base. Simmer this flavourful mixture on low heat for 45 minutes to an hour. This slow simmer allows the vegetables and mince to break down, melding with the tomato to create a luscious, hearty ragu. The addition of leftover courgette during this stage contributes both texture and an extra layer of vegetable goodness to the ragu. For those using frozen minced beef or Quorn, the cooking time will be notably shorter, ensuring a quicker preparation.

ragu - courgette lasagne rolls

Step 3: Build your courgette lasagne rolls

Now, it’s time to assemble the lasagne rolls with precision and care. Begin by ladling a thick, even layer of the savory ragu into a large oven dish. This base will cradle and infuse the courgette rolls with rich flavors.

Take each dried courgette strip and, using a knife or spatula, spread a thin layer of ricotta cheese along its length. This step not only adds creaminess but also acts as a binding agent for the roll. Gently roll each courgette strip, ensuring a secure and tidy roll. Nestle these rolls standing up into the prepared ragu, allowing them to snugly fit side by side. The standing position ensures that the ricotta-filled centres are enveloped by the flavourful ragu during baking. Continue this process until the oven dish is filled with neatly arranged courgette rolls, creating a visually stunning presentation.

Finally, generously top the assembled rolls with low-fat cheese, creating a golden and melty crust during baking.

courgette lasagne rolls
courgette lasagne rolls

Courgette Lasagne Rolls

HealthyHeartyWholesome
Courgette Lasagne Rolls: Low-cal, veggie-packed rolls in a rich ragu, assembled with precision, topped with cheese. A fun, healthy twist on lasagne!
Servings 4
Calories 235 kcal

Ingredients
  

  • 3 small courgettes
  • 200 g ricotta
  • 30 g 30% reduced fat cheddar cheese
  • 125 g 5% fat lean beef mince
  • 100 g chestnut mushrooms
  • 400 g tinned chopped tomatoes
  • 1 onion
  • 5 tbsp tomato puree/paste
  • 1 tbsp red wine vinegar
  • 1 beef stock cube
  • 500 ml water
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp smoked paprika
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • extra salt for drying the courgette

Instructions
 

  • Firstly we need to slice the courgettes. To achieve the ideal thinness for the courgette strips, using a mandolin is crucial. Lay the slices on kitchen paper and sprinkle with salt before covering over with more kitchen paper. Salting the courgette serves a dual purpose – it not only enhances flavour but also draws out excess moisture
  • Dice the onion, mushrooms, and optionally any leftover courgette into small, uniform pieces. Sauté these vegetables in a pan over medium heat for 5-7 minutes. After achieving a golden brown colour, add the minced garlic and beef mince to the pan.
  • Once the beef is browned, introduce the herbs and sauté for an additional 1-2 minutes until the herbs become fragrant. Next, pour in the chopped tomatoes, tomato puree, and red wine vinegar. Add the beef stock cube dissolved in 500ml of water. Simmer this flavourful mixture on low heat for 45 minutes to an hour. This slow simmer allows the vegetables and mince to break down, melding with the tomato to create a luscious, hearty ragu.
  • Pour the ragu into the base of a large oven proof dish. Take each dried courgette strip and spread a thin layer of ricotta cheese along its length. Gently roll each courgette strip, ensuring a secure and tidy roll. Nestle these rolls standing up into the prepared ragu, allowing them to snugly fit side by side.

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