Preparation time is 15minutes
Cook time is 1hours 10minutes
Total time is 1hours 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
- 1tablespoons olive oil
- 1 medium onion, peeled and chopped
- 1/2teaspoons oregano, dried
- 1 cloves garlic, peeled and minced
- 400grams lamb mince
- 400grams chopped tomatoes
- 1 1/4 cups lamb stock, hot
- 1/3 cup red wine
- 2 large zucchinis
- 200grams ricotta
- 50grams parmesan, grated
Nutrition per serving
1890kJ / 450Cal
1890 Kilojoules or 450 Calories
22% of daily energy intake*
Protein
30.8grams
Fat
29.0grams
Carbs
14.0grams
Sugars
11.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Replace pasta sheets with thinly sliced zucchini for a lighter, veggie filled lasagne.
Method
Step 1 of 5
Pre-heat the oven to 170°C/150°C fan-forced. In a large frying pan on a medium high heat, cook the onions and lamb mince for 5 minutes until browned. Add the garlic and oregano and cook for 2 more minutes.
Step 2 of 5
Pour over the wine and let it bubble and reduce for 2 minutes, then add the lamb stock and chopped tomatoes. Bring to a simmer and cook for 20 minutes.
Step 3 of 5
Heat a large griddle or frying pan on a medium high heat. Slice the zucchinis into long, thin slices lengthways and cook for 2 minutes on each side, working in batches.
Step 4 of 5
Spoon a layer of lamb mince into an ovenproof baking dish, top with a layer of zucchinis and repeat until all the mince has been used, finishing with a layer of zucchini.
Step 5 of 5
In a small bowl, mix the ricotta and parmesan, then spread in a thin layer on top of the lasagne. Bake for 40 minutes until bubbling and golden. Leave to stand for 10 minutes then serve.
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