Zucchini and Ricotta Lasagne
A healthy version on traditional lasagne – lighter, but equally as delicious.
- Yields: 6 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 60 mins
2-3 Tbsp (30-45 ml) extra virgin olive oil
550 g beef mince
2 x 410 g tin whole peeled tomatoes, with juice
2 cloves garlic, crushed
1 Tbsp (15 ml) sugar
salt and pepper
1 C (250 ml) beef stock
6 zucchini, thinly sliced (tip: use a vegetable peeler to slice)
350 g ricotta
pinch of nutmeg
2 balls fresh mozzarella
2 Tbsp (30 ml) extra pesto for garnish
Preheat the oven to 180°C.
Heat the olive oil in a medium-sized saucepan, fry the onions until soft, add the mince and fry until evenly browned.
Add the tomatoes, garlic and sugar and season with salt and pepper. Add the stock and gently simmer for about 30 minutes until the mince is completely cooked.
To prepare the zucchini, heat olive oil in a griddle pan and fry the strips for a few minutes on each side.
In a mixing bowl, stir together the ricotta, pesto and nutmeg. Season with salt and pepper.
To build the lasagne, start with a layer of meat sauce on the bottom, top with a layer of zucchini strips, then half the ricotta, repeat, and finish off with a third layer of meat. Top with slices of fresh mozzarella and bake in the oven for 15 – 20 minutes.
Remove from the oven and dot the top with dollops of the remaining pesto. Serve warm with a fresh green salad and crusty bread.
Foodie Fact: Zucchini is another word for courgettes or baby marrows.