Beef & Zucchini Lasagne

• porcje: 4
• czas aktywny: 15 minutes

Składniki

• 2 small zucchini (220 grams)

• cooking oil spray

• 500 grams lean beef mince

• 2 cups tomato passata (500 mls)

• 1 tsp dried basil (1 grams)

• 1 tsp dried oregano (1 grams)

• 1 tsp rosemary leaves (1 grams) |

• 400 arams reduced-fat ricotta cheese

Wskazówki

• Preheat oven to 180C

• Thinly slice zucchini lengthways and place on a baking tray lined with baking paper. Spray with cooking oil and bake for 15-20 minutes until golden.

• While zucchini is cooking, brown the mince in a saucepan then add the passata, dried basil, dried oregano and rosemary. Simmer for 5-10 minutes

• When zucchini is cooked, remove from oven. In an individual baking dish (if preparing more than one serve use a larger dish to accommodate serves or prep one individual lasagne per serve) add a layer of the meat sauce on the bottom. Top with some zucchini slices, then some ricotta. Repeat layers until all

Ingredients are used, Tinishing with a layer or the ricotta on top • Place lasaane in the oven for 35 - 40 minutes or until ricotta is set and cooked through.

Notatki

Used smooth ricotta and tomato tin

Also used italian mixed herbs 3 x 1/4 instead of listed herbs