Dinner
Lasagne Courgette Boats
Recipe by The Feminist Foodie
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Bolognese
- 1 onion
- 1 carrot
- 2 tsp olive oil
- 1 can chopped tomatoes
- 200g frozen Quorn mince
- 1/2 tsp Marmite
- 100ml vegetable stock
- 2 cloves garlic
- 1 tsp oregano
- 5 fresh basil leaves
Boats
- 2 courgettes
- Garlic fry light
- 2 tbsp Bechamel sauce
- 75g grated mozzarella
- 5 shredded basil leaves
- Black pepper
Utensils
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Step 1
First up, we make the Bolognese! Dice the Onion and Carrot and place them in your Ninja Foodi with some Olive Oil. Set it to sauté on a medium heat and cook until soft
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Step 2
Reduce the heat to a Medium/Low (you don’t want to burn the Garlic) and crush your two Garlic Cloves into the dish. Gently simmer until fragrant
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Step 3
Add in the Chopped Tomatoes, the Marmite and the Oregano. Increase the heat back to Medium
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Step 4
Tip in the Frozen Quorn Mince and stir while it cooks. This will soak in the sauce as it defrosts so once it starts to thicken, add in the stock
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Step 5
Reduce the temperature and leave the Bolognese to simmer for 10 minutes
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Step 6
Stir in your Basil Leaves so that they wilt and remove your Bolognese from the heat
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Step 7
Safely remove your dish and rinse, you’ll need to pop this back into the Ninja once it’s clean and dry!
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Step 8
Next we make the boats! Cut the Courgette in half lengthways
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Step 9
Scoop out the seeds so that they make little boat shapes (tip: I always save these as they are great to thicken soups and sauces)
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Step 10
Set your Ninja to the roast setting and place the Courgette boats in at 170°C for 15 minutes. Depending on the size of your Courgettes, you may need to use the rack
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Step 11
Once these are cooked, carefully spoon in the Bolognese and top with Bechamel
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Step 12
Top with Grated Mozzarella and set your Ninja Foodi to air crisp at 200°C for 5 minutes
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Step 13
Remove your Courgette boats from the Foodi. Serve with Shredded Basil Leaves and Cracked Black Pepper
