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- Pasta bakes
- Vegetable lasagne
Great flavours and a nice chunky texture in this lasagne made with sausage, courgettes and ricotta cheese. Sometimes I make it with aubergines.
54 people made this
- 4 tablespoons tomato pasta sauce
- 1 tablespoon vegetable oil
- 450g pork sausage
- 2 courgettes, quartered and sliced
- 450g ricotta cheese
- 1 egg white
- 225g grated mozzarella cheese
- 60g grated Parmesan cheese, divided
- 6 lasagne sheets, or more if needed
- 475ml tomato pasta sauce, divided
MethodPrep:25min ›Cook:45min ›Ready in:1hr10min
- Preheat oven to 180 C / Gas 4. Pour 4 tablespoons of pasta sauce onto the bottom of a large oven-proof baking dish.
- Heat vegetable oil in a large frying pan over medium heat; cook and stir the sausage and courgette until cooked, 10 to 12 minutes. While the sausage and courgettes are cooking, mix together the ricotta cheese, egg white, mozzarella cheese, and 4 tablespoons of the Parmesan cheese in a bowl until well combined.
- Place 3 lasagne sheets on top of the pasta sauce in the baking dish, overlapping if necessary. Spread half the sausage-courgette mixture on top. Spread half the cheese mixture over the sausage-courgette mixture, and pour 1 tomato pasta sauce evenly over the cheese mixture. Spread the sauce over the cheese mixture with a spoon or spatula. Repeat layers, then sprinkle the top with remaining Parmesan cheese.
- Bake in the oven until the lasagne is bubbling and the cheese has browned, about 45 minutes.
Reviews & ratingsAverage global rating:(66)
Reviews in English (43)
by Sarah Jo
FREAKING YUM, Jen. I used ground turkey that I spiced like pork sausage would be spiced, homemade marinara sauce (The Best Marinara Sauce Yet, which is also from this site), whole wheat lasagna noodles and I used "trim" cottage cheese instead of ricotta only because a)we don't care for ricotta and b)I'm quite cheap. My egg white was from an organic egg. I had a few bites but my family inhaled the rest....even my littlest who LOVES lasagna. He couldn't tell there was zucchini in it!!! No leftovers. None. I'm low on money so I served this with homemade cornbread but next time, I'll be sure to serve this with garlic bread to sop up some of the sauce from the plate. I'll for sure make this again. I'm impressed.-22 Oct 2010
This was excellent! Will definitely make this again! I added onion and garlic (because I nearly always do) and I had a bunch of cherry tomatoes that really needed to be used up so I added them quartered, but they didn't alter the taste much. I used sweet italian sausage, removed the casings. It really tasted great, we all loved it. Thanks jennkl!-26 Aug 2010
by Lindsey Harbison Neill
Delicious! I made a couple substitutions based on what I had on hand- no ricotta so used cream cheese(not a perfect substitute but it's still tasty- cottage cheese would be a better sub), lower fat mozzarella and sausage, organic pasta sauce (lower sodium) and whole wheat noodles. I also added garlic to the sausage/zucchini. If it was this good with the healthier substitutions I bet the original recipe is to die for!-19 Jan 2011
Published: 00:03 BST, 10 January 2021 | Updated: 00:03 BST, 10 January 2021
We created this easy recipe during a brilliant Zoom session when we had to come up with a dish using specific ingredients. We swapped the starchy lasagne sheets for layers of courgette.
PROTEIN 16g CARBS 10g FAT 30g FIBRE 3g
6 good-quality sausages (around 400g total weight)
2 medium onions, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
400g can chopped tomatoes
250g young spinach leaves
2 medium courgettes, trimmed and sliced lengthways into strips 3mm-4mm thick
200g full-fat crème fraîche
40g Parmesan, finely grated
- Preheat the oven to 200C/ 180C fan/gas 6.
- Place a shallow, flameproof casserole over a medium heat. Squeeze the sausages out of their skins into the pan in small chunks. Add the onions and fry together, stirring, for 10 minutes, or until the onion is softened and the sausages are lightly browned. Add the garlic and oregano and cook for a few seconds. Tip the tomatoes into the pan and simmer for 5 minutes, stirring regularly, until thick.
- Place the spinach in a colander in the sink and pour just-boiled water over the top until it softens. Otherwise, you can soften it in the microwave. Leave to stand until cool enough to handle, then squeeze the leaves to remove as much water as possible.
- Remove the casserole from the heat and season well. Place the courgette slices over the sausage mixture and top with the spinach.
- Stir the nutmeg into the crème fraîche and spread over the spinach – you don’t need to be too neat. Sprinkle with the Parmesan and season with more ground black pepper. Bake for 20-25 minutes, or until starting to brown.
- Remove from the oven and serve with a large green salad.
Avoid cooking this for any longer than stated, as the courgettes release more liquid as they bake.
First of all take a large frying pan and heat 1 tablespoon of the olive oil over a medium heat and gently fry the onion for about 10 minutes, moving it around from time to time.
While the onion is softening, chop the pancetta: the best way to do this after opening the pack is to roll the contents into a sausage shape, then using a sharp knife, slice it lengthways into 4, then slice the lengths across as finely as possible. After 10 minutes, add this to the pan to join the onion, add the garlic and continue cooking the whole lot for about 5 minutes. Now transfer this mixture to the casserole.
Then add a dessertspoon of oil to the frying pan, turn up the heat to it highest then add the minced beef and brown it, breaking it up and moving it round in the pan. Either with a wooden fork or a balloon whisk is really helpful here. When the beef is browned tip it into the casserole to join the onions, then heat another dessertspoon of oil and do exactly the same with the minced pork. When the pork is browned, transfer that to the casserole.
Pre-heat the oven to 140°C, gas mark 1.
Next place the casserole over the direct heat and give everything a really good stir, then add the tomatoes, sundried tomato paste, red wine and a really good seasoning of salt, pepper and a good grating of nutmeg and finally a rounded tablespoon of chopped basil. More stirring now, then allow this to come up to simmering point. Then cover with a tight fitting lid and place the casserole in the centre of the oven and leave it to cook for 2 hours, removing the lid halfway through. What you should end up with is a thick, reduced concentrated sauce with only a trace of liquid left in it, taste to check the seasoning then stir in the remaining basil.
Now to make the cream sauce, place the milk, butter and sauce flour and some seasoning in a medium thick-based saucepan. Place this over a gentle heat and whisk continuously with a balloon whisk until the sauce comes to simmering point and thickens. Then, with the heat as low as possible, continue to cook the sauce for about 10 minutes. After that remove from the heat, add some seasoning and grate in another quarter of the whole nutmeg, then whisk in the cream. Reserve two ladlefuls of sauce for the top of the lasagne. Now spread about a quarter of the ragù over the base of the prepared dish. Cover this with a quarter of the remaining cream sauce, followed by a quarter of the diced mozzarella, then arrange a single layer of the lasagne over the top, which you can cut to fit the dish. Repeat this process, finishing with a final layer of pasta followed by the reserved cream sauce.
Then cover the whole lot with the grated Parmigiano Reggiano cheese – and the lasagne is ready for the oven.
All this preparation can be done well in advance (you can keep it covered in the fridge for a few days or freeze it.) Then when you're ready to bake the lasagne pop it into a pre-heated oven at 180°C, gas mark 4 on a high-ish shelf for 45-50 minutes or until it's bubbling and turning slightly golden on top.
- 2 tbsp olive oil
- 2 large onions, sliced lengthways into wedges
- 2 red peppers, deseeded and diced
- 2 garlic cloves, chopped
- 1 tbsp chopped fresh thyme leaves
- 500g/1lb 2oz baby new potatoes, halved
- 12 sausages, pricked with a fork
- 200ml/7fl oz white wine
- salt and freshly ground black pepper
Preheat the oven to 220C/200C Fan/Gas 7.
Place all the ingredients except the wine in a large, resealable freezer bag. Seal the bag shut and shake well to coat everything in the oil. Alternatively, put everything in a large bowl and turn the ingredients until they are fully coated in the oil.
Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables. Season well with salt and pepper. Roast for about 30–35 minutes until golden-brown.
Remove from the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine and return to the oven for a further 20 minutes or until browned and the sausages are cooked and the potatoes tender.
Serve hot with a dollop of mustard on the side.
If you’re making this for young children, you can replace the wine with stock, if you prefer.
A tasty, light lasagne that can be adapted for vegetarians using Quorn mince.
courgettes, thinly sliced lengthways
large aubergine, thinly sliced lengthways
garlic cloves, finely chopped
(14oz) extra lean beef mince
(7oz) mushrooms, roughly chopped
Few dashes Worcestershire Sauce
1 x 125 g (4oz) ball light mozzarella cheese, thinly sliced
Preheat grill to high. Lay courgette and aubergine slices in a single layer on baking trays. Season with salt, then grill (in batches if necessary) until cooked through - about 2-3min on each side. Set aside on kitchen paper to remove excess moisture.
Preheat oven to 200°C (180°C fan) mark 6. Heat oil in a large pan over low heat fry onion until soft, about 10min. Turn up heat add garlic and mince. Fry for 5min, stirring frequently, then add the mushrooms and cook for a further 5min.
Add the tomatoes, tomato purée, herbs and Worcestershire Sauce. Season well. Bring to boil simmer for 15min, stirring occasionally. Check seasoning, remove from heat and set aside.
Meanwhile, make white sauce. Put cornflour in a medium pan, whisk in milk and season well. Bring to boil, whisking constantly, and bubble for a few minutes (mixture will need to boil to thicken). Check seasoning.
Spoon half mince mixture into a large ovenproof dish top with half veg in an even layer. Next spoon on half white sauce then half the mozzarella. Repeat with remaining mince, veg, sauce and mozzarella. 6 Cook in oven for 40-45min or until piping hot and golden. Serve immediately with a crisp green salad.
How Do You Make Low-Carb Lasagna?
When you examine your mother’s classic Italian lasagne recipe, you’ll notice only two ingredients need to be eliminated: lasagna sheets and flour. The flour is typically used in the ricotta cheese mixture, which is easily swapped for coconut flour in this particular recipe. All other ingredients such as the meat sauce and cheeses are keto-friendly.
There are several ways of swapping regular lasagna sheets with low-carb options:
Option 1: Bake Your Own Keto Lasagna Noodles
To replace the non-keto lasagna noodles, you’ll need to find a low-carb alternative. Some keto lasagna recipes call for baked lasagna sheets made from a combination of cream cheese, parmesan cheese, and eggs. While this is a perfectly fine option, it certainly makes for a heavy dish.
If your stomach is dairy sensitive or can’t take four different kinds of cheese packed into a single baking dish, making a keto lasagna with zucchini is a viable alternative.
Option 2: Replace Lasagna Sheets With Zucchini Noodles
Zucchini is a healthier alternative than adding more dairy to your lasagna. However, it’s a tricky process. You will need to “sweat” the zucchini noodles to prevent your lasagna from becoming too soupy.
Zucchini is packed with water, which releases when baked in the oven. Slice the zucchini then sprinkle generously with sea salt. Place your salted zucchini on a paper towel for 30 minutes. You will be shocked at how much water is extracted. Once 30 minutes are up, gently wring the zucchini noodles with a paper towel one last time to extract any moisture.
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Using eggplant instead of zucchini is also an option, but be aware that eggplant is a nightshade vegetable, along with tomatoes and potatoes. Studies have shown that people who suffer from chronic inflammation or auto-immune diseases might adversely react when eating nightshades. If that is the case, stick to zucchini and you’ll be just fine[ * ].
- ½ cup uncooked white rice
- 1 cup water
- 1 pound pork sausage
- ¼ cup chopped onion
- 1 cup diced fresh tomato
- 4 cups cubed zucchini squash
- 2 (4 ounce) cans sliced mushrooms, drained
- 1 (8 ounce) package processed cheese food, cubed
- 1 pinch dried oregano
- salt and pepper to taste
Combine the rice and water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer for about 20 minutes, or until tender. Remove from heat, and set aside.
Preheat the oven to 325 degrees F (165 degrees C).
Cook sausage and onion in a large skillet over medium heat, stirring until evenly browned. Drain excess grease. Stir in zucchini and tomatoes, and cook until tender. Stir in rice, mushrooms, and cheese. Season with oregano, salt, and pepper. Spread into a 9x13 inch baking dish, or a 2 quart casserole dish.
Bake, uncovered, for 1 hour in the preheated oven, or until lightly browned and bubbly.
Preheat the oven to 200C/180C Fan/Gas 6. Grease a 2.5 litre/4½ pint ovenproof dish with butter and line two baking trays with non-stick baking paper.
Arrange the aubergine slices in a single layer on the prepared trays. Drizzle over the oil and season with salt and pepper. Roast for 20–25 minutes turning the slices over halfway through the cooking time. Set aside.
Lay the pasta sheets in a dish and cover with hot water for 10 minutes to soften.
To make the béchamel sauce, heat the butter in a saucepan. Once melted, sprinkle in the flour and whisk for a few minutes over a high heat to form a roux. Pour the warmed milk into the roux and whisk. Bring to the boil, whisking for a few minutes until smooth. Add the mustard and two-thirds of the Parmesan. Season with salt and pepper and stir. Set aside.
To make the tomato sauce, put all the ingredients in a mixing bowl. Season with salt and pepper.
To assemble, spoon a third of the tomato sauce in the base of the prepared dish, top with a third of the béchamel. Arrange a third of the aubergines on top and 3–3½ sheets of lasagne (you may need to break the lasagne into pieces to make it fit in an even layer). Repeat so you have three layers of sauce and two layers of pasta, sprinkle with the remaining Parmesan.
Leave to stand for 1 hour before cooking, or overnight.
Bake for 35–45 minutes until golden-brown and bubbling. Stand for 5 minutes before serving. Serve hot with garlic bread.
Leafy Italian Salad
A fresh green salad makes the ideal accompaniment. Simply combine mixed leaves with a few halved baby plum tomatoes and a handful of black or green olives. Make the dressing by whisking together 2 tbsp red wine vinegar or lemon juice with 4 tbsp olive oil, 1 tsp Dijon or wholegrain mustard and a little salt and pepper. Add to the salad and toss just before serving, scattered with a few basil leaves.
Mediterranean Vegetable Lasagne
For 2 people, chop 1 red and 1 yellow pepper, 1 courgette and 1 small red onion. Gently fry in 1 tbsp olive oil until softened. Add 300ml tomato pasta sauce, then layer in a small baking dish with 4 lasagne sheets (2 in the middle, 2 on top). Make half the quantity of cheese sauce (following main recipe) and pour over the top. Sprinkle with cheese and bake as before.
Heat 4 tablespoons of oil in a large frying pan.
Dice the aubergines into small pieces and slice the courgette. Fry for 2 minutes.
Then chop the onion, garlic, and pepper and add to the pan and fry until golden.
Stir in the canned tomatoes and the tomato purée and simmer for 30 minutes.
To make the béchamel sauce, place the milk in a large non-stick saucepan, add the nutmeg and gently bring to the boil.
In a separate saucepan melt the butter and add the flour.
Beat well and cook for 2 minutes.
Remove the milk from the heat and add a little to the flour mixture.
Combine well, and continue to do this until all the milk has been added, whisking continually.
Preheat the oven to 200°c / 180°c Fan / Gas Mark 6.
Cover the bottom of the lasagne dish with a layer of the vegetable sauce.
Follow this with a layer béchamel sauce and then a layer of lasagne sheets. Repeat this until all of the ingredients have been used up finishing with a layer of béchamel sauce.
Layer the sliced mozzarella around the top of the lasagne and then grate parmesan or vegetarian hard cheese all over.