Healthy eating friendly, kid friendly, gluten free, no carb. Wowee.
INGREDIENTS
4 medium zucchini
1 small carrot
1 small brown onion
6 or 7 mushrooms
1 clove of garlic
Tray of premium beef mince
1 tablespoon dried oregano
1 tin crushed tomatoes
Tub of smooth ricotta (I use Coles brand)
A few handfuls of grated cheese (whatever you have on hand)
METHOD
Preheat oven & prepare vegetables
Preheat oven to 200ºC fan forced. Remove ends of the zucchini and
slice into 0.5cm pieces lengthways. Peel and grate carrot. Peel and
finely chop the onion. Finely slice the mushrooms. Crush or chop the garlic.
Cook mince
Bring a fry pan to a medium heat with a generous drizzle of olive
oil. Sauté onion, carrot, mushrooms and garlic until soft (approx. 4
minutes). Add beef mince, dried oregano, salt and pepper. Break the
mince up as it browns for 3 – 4 minutes. Add the tinned tomatoes, bring
to the boil then simmer for 5 minutes to thicken sauce. Remove pan from
heat. Set aside.
Make lasagne
In a baking dish, place a layer of zucchini in in the base, then layer half of the mince to cover, then a layer of ricotta (approx 1/3 of the tub, spread with butter knife).
Continue with zucchini, half of the mince, then 1/3 of the ricotta.
Add a final layer of zucchini, then spread a thin layer of ricotta (normally 2-3 large desert spoons).
Sprinkle with grated cheese.
Bake for 25 minutes until the cheese is
golden. Rest for 5 minutes and serve.
Adapted from: http://www.goodfood.com.au/recipes/no-carb-beef-and-zucchini-lasagne-20160920-grkvjr
