How to Cook Zucchini Lasagne

by Kate Wilson

Pasta free 'lasagne'

Supplies

  • 3 Zucchini
  • 500 Grams Ricotta
  • ¼ Cups Grated Parmesan cheese
  • 3 Garlic clove
  • ½ Brown onion
  • 500 Grams Minced beef
  • 1 Tablespoon Olive oil
  • 2 Tablespoons Basil
  • ½ Cups Tomato paste
  • 1 Tomato
  • 18 Ounces Tinned crushed tomatoes
  • 1 Cup Mozzarella
  • 1 Egg
  • Instructions

    Step 1

    Brown the beef on medium heat.

    Step 2

    Slice zucchini lengthways, 8mm thick. Transfer to bowl. Add salt (to drain moisture).

    Step 3

    Transfer beef to a bowl. Sauté garlic, onion and olive oil.

    Step 4

    Add all types of tomato, basil and beef. Season. Simmer on low.

    Step 5

    Mix ricotta, egg and Parmesan cheese (ignore shallots in this photo!)

    Step 6

    Grill zucchini. Layer dish with meat sauce, then zucchini, then...

    Step 7

    ...the cheese mix and mozzarella

    Step 8

    Repeat layers until there are no ingredients left. Last layer should be the cheese mix. Bake in oven for 10 minutes.

    Step 9

    Add final layer of mozzarella then bake until mozzarella is browned.

    Step 10

    Enjoy!!