Looking for a low-carb dinner to satisfies your Italian food craving? This lasagne is perfect in the summer with your garden-fresh veggies and herbs or in the winter when you need a comforting meal. The lasagne can be assembled a day ahead and refrigerated until ready to bake. You may need to lengthen baking time.
2 large zucchini
1 tablespoon salt
500g beef mince
1 1/2 teaspoons ground black pepper
1 small green capsicum, diced
1 onion, diced
1 cup (250ml) tomato paste
1 (400g) jar pasta sauce
1/4 cup (60ml) red wine
2 tablespoons diced fresh basil
1 tablespoon diced fresh oregano
1/4 cup (60ml) hot water as needed
470g low-fat ricotta cheese
2 tablespoons diced fresh parsley
500g frozen chopped spinach, thawed and drained
500g fresh mushrooms, sliced
250g grated mozzarella cheese
250g grated Parmesan cheese
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Preheat oven to 165 degrees C. Grease a deep 20x30cm baking dish.
Slice zucchini lengthways into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
To prepare the meat sauce cook and stir beef mince and black pepper in a large frypan over medium high heat for 5 minutes.
Add in green capsicum and onion; cook and stir until meat is no longer pink. Stir in tomato paste, pasta sauce, wine, basil and oregano. Add a small amount of hot water if sauce is too thick.
Bring sauce to a boil then reduce heat and simmer for about 20 minutes stirring frequently.
Meanwhile; stir egg, ricotta and parsley together in a bowl until well combined.
To assemble lasagne, spread 1/2 of the meat sauce into the bottom of prepared dish. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
Bake for 45 minutes. Remove foil then raise oven temperature to 180 degrees C and bake an additional 15 minutes. Let stand for 5 minutes before serving.