Zucchini Lasagne Recipe

Zucchini Lasagne

Ingredients

  • 6 (720g)
    zucchini, sliced lengthways
  • 2 tbsp
    olive oil
  • 500g
    lean minced beef
  • 1 (150g)
    red capsicum
  • 1 (120g)
    onion, diced finely
  • 2
    garlic cloves, crushed
  • 1/4 cup (60mL)
    tomato paste
  • 400g can
    crushed tomatoes
  • 1/3 cup (80mL
    red wine
  • 1/2 cup (125mL)
    salt reduced beef stock
  • 2 tbsp
    fresh basil, chopped
  • 1/2 tsp
    dried chilli flakes
  • 1 cup (240g)
    cottage cheese
  • 4 cups (400g)
    shredded mozzarella
  • 1/4 cup (20g)
    grated parmesan

How to Cook

Prep Time: 20 minutes | Cooking Time: 90 minutes
  1. Preheat oven to 200°C/ 180°C fan forced. Heat a griddle pan to medium heat. Cook zucchini on either side for 1 minute or until grill lines appear, remove from pan and reserve.

  2. Heat a large sauce pan, over medium high heat; brown meat, add onion, capsicum and garlic. Cook for 2 minutes or until tender, add tomato paste, crushed tomatoes, red wine, stock, basil and chilli. Bring to the boil; reduce heat and cook for 20 minutes. Remove from heat.

  3. In a medium bowl combine cottage, mozzarella and parmesan. Reserve. Lightly grease a large oven-proof dish. Layer a third of the zucchini slices on the base of the dish; spoon a third of the beef mixture into dish; top with a third of the cheese mixture. Repeat layering with remaining zucchini, beef mixture and making sure to top with remaining cheese mixture.

  4. Bake covered with aluminium foil for 30 minutes, remove foil and bake for a further 10 minutes or until golden. Allow to cool for 5-10 minutes and then serve with a large leafy green salad.

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