Beef and Zucchini Lasagne

    Beef and Zucchini Lasagne


    93 people made this

    This lasagne uses thinly sliced zucchini in place of the pasta, which makes it a lighter meal. You won't know the difference!

    Serves: 8 

    • 500g beef mince
    • 1/2 cup chopped onion
    • 1/2 cup chopped green capsicum
    • 1/4 cup finely chopped carrots
    • 2 cloves garlic, minced
    • 400g tomato pasta sauce
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • 1 pinch salt and pepper to taste
    • 5 medium zucchini, sliced lengthway into 5mm thick strips.
    • 1 cup cottage cheese
    • 1 egg, beaten
    • 3/4 cup grated mozzarella cheese
    • 1/4 cup grated Parmesan cheese

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Lightly grease a medium baking dish.
    2. In a frypan over medium heat cook the beef mince until evenly brown. Drain juices. Mix the onion, green capsicum, carrots, garlic and tomato sauce into the frypan. Season with oregano, basil, salt and pepper. Bring the mixture to a boil, reduce heat to low and simmer 10 minutes until vegetables are tender.
    3. In the bottom of the prepared baking dish, layer 1/2 the zucchini strips. In a bowl, beat together the cottage cheese and egg and spread over the zucchini. Scoop 1/2 the beef mixture over the cottage cheese and egg mixture and sprinkle with 1/2 the mozzarella cheese. Layer with remaining zucchini, beef mixture and mozzarella. Top with Parmesan cheese.
    4. Bake 45 minutes in the preheated oven. Allow to sit 10 minutes before slicing to serve.

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