Zucchini Lasagne

Ingredients (Serves 6)

  • 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

  • 1 egg

  • 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


  1. Preheat oven to 165 degrees C. Grease a deep 20x30cm baking dish.

  2. Slice zucchini lengthways into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.

  3. To prepare the meat sauce cook and stir beef mince and black pepper in a large frypan over medium high heat for 5 minutes.

  4. 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.

  5. Bring sauce to a boil then reduce heat and simmer for about 20 minutes stirring frequently.

  6. Meanwhile; stir egg, ricotta and parsley together in a bowl until well combined.

  7. 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.

  8. 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.