– 2 red peppers – 1 courgette – 1 packet of whole-wheat lasagne sheets. – 1 jar of organic and sugar-free pasta sauce – 400 g organic beef mince – 1 ball of mozzarella, sliced – 300 g spinach – Small bunch of basil – Salt and pepper
Pre-heat the oven to 200 degrees celsius or 392 degrees fahrenheit. Thinly slice the courgette lengthways, and chop the pepper into chunks. Brown the mince in a pan and set aside.
Heat a little olive oil in a pan, briefly fry the onion and garlic, then add the pepper. After a couple of minutes, add the spinach and heat until the spinach has wilted. Add the basil and tomato sauce.
Lightly grease an ovenproof dish with olive oil and put the lasagne sheets over the base. Cover with a layer of courgette and some of the tomato sauce. Cover with another layer of lasagne sheets, then a layer of minced meat and more tomato-pepper sauce. Repeat until you are out of sauce and cover with mozzarella.