ZUCCHINI LASANGA

INGREDIENTS

500g beef mince
olive oil
cracked black pepper
3 bay leaves
1 tsp Ceylon cinnamon
¼ tsp stevia
1 onion finely chopped
1 tsp chopped garlic
1 ton of tomatoes blended until smooth
1 tsp oregano
70g tin of tomato paste
a little water
½ tsp chili spice (optional)
mozzarella cheese finely grated
1 tub ricotta
parmigiana finely grated
6 large zucchini’s sliced length ways in a mandolin 1/8” and pan fried in a little olive oil until soft

METHOD

Sauté onions and garlic in olive oil for a few minutes. Add mince and break up. Sauté until the mince changes colour. Mash the mince to get it really fine. Add all the dry ingredients and spices. Mix well. Add the tomatoes, tomato paste and a little water and simmer for 20 minutes.

Layer an oven proof dish wish the sliced zucchini. Sprinkle with mozzarella cheese. Add a thin layer of meat sauce. Place little pieces of ricotta all over the meat sauce. Place a layer of zucchini again then mozzarella and meat sauce and then ricotta. Continue with the third layer ending with the ricotta. Add some more mozzarella and a good sprinkling of parmigiana on top. Bake on 180° C for 40 minutes.

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