Greek lamb & courgette lasagne

If you fancy lasagne but want a lighter version of the classic (or simply don’t have any lasagne sheets in the house), try this mash-up recipe.

QServes 4

400g lamb mince

1 onion, finely chopped 4 garlic cloves, crushed 1 heaped tbsp tomato purée 1 tbsp dried oregano

½ tsp ground cinnamon 400g can chopped tomatoes 300ml hot lamb stock 2 large courgettes, thinly

sliced lengthways

FOR THE TOPPING

100g feta, crumbled

200ml soured cream

1 egg, beaten small grating of nutmeg

1 Heat the oven to 190C/170C fan/gas 5.

2 Heat a large, dry saucepan over a medium heat and fry the lamb mince until golden, about 6-7 mins. Drain off any fat.

3 Add the onion and garlic and cook for 5 mins, then tip in the tomato purée, oregano and cinnamon. Stir well, then add the tomatoes, stock and some seasoning. Bring to a simmer and cook, uncovered, for 20 mins.

4 Meanwhile, combine the topping ingredients in a small bowl and season.

5 Heat a griddle pan to high and griddle the courgette slices, in batches, for 1-2 mins on each side, until charred. Set aside.

6 Spoon a layer of the lamb sauce into an 18 x 25cm baking dish, then top with a layer of the griddled courgettes. Repeat until all the sauce and courgettes are used, finishing with a layer of courgettes. Spoon over the topping, spreading it out so the courgettes are completely covered.

7 Bake for 40 mins, then leave to stand for 10 mins before slicing and serving.