Zucchini Lasagne
SERVES 4 | 60 Minutes Total Time
Ingredients
- 2 tbs olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 cloves garlic, crushed
- 250g beef mince
- 250g pork mince
- 2 sprigs fresh thyme, leaves picked
- Salt & pepper to taste
- 700ml bottle tomato passata sauce
- 400g tin crushed tomatoes
- 400g ricotta
- 1 egg
- 1/2 tsp ground nutmeg
- 6 medium zucchinis, shaved into long slices
- 1/2 bunch basil, leaves picked
- 20g parmesan cheese, finely grated
Method
- Pre-heat oven to 200C and brush a rectangular oven-proof dish with oil.
- Heat oil in a large saucepan over medium heatand cook onion, carrot, celery and garlic for a few minutes until softened. Turn heat to high and add mince and thyme and continue to cook, breaking up clumps for 5 minutes.
- Season with salt and pepper. Stir through passata and crushed tomatoes and simmer for at least 10 minutes.
- In a bowl, combine ricotta, egg and nutmeg and mix together until smooth.
- Cover the base of the oven-proof dish with a third of the zucchini, then some meat sauce, some ricotta mixture and some basil leaves. Repeat layers two times. Add a final layer of zucchini and top with sauce and sprinkle with parmesan cheese.
- Bake for 20 minutes, then let rest for 5-10 minutes before serving.
- Divide into 4 portions. One to eat now and freeze the remaining 3 for leftovers.
