Easy

Zucchini & beef lasagne

Name: Zucchini & beef lasagne
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 1 tbs extra virgin olive oil; 1 brown onion, finely chopped; 500g Organic lean beef mince; 400g sweet potato, grated; 2 tbs no added salt tomato paste; 1 tbs dried Italian herbs; 700g jar Organic passata; 3 medium zucchinis, thinly sliced; 375g light ricotta cheese; 2 cups mixed salad leaves, to serve

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A lovely combination of zucchini and ricotta will make this light lasagne become a go-to for weeknight dinners.

1 tbs extra virgin olive oil
1 brown onion, finely chopped
500g Macro Organic lean beef mince
400g sweet potato, grated
2 tbs no added salt tomato paste
1 tbs dried Italian herbs
700g jar Macro Organic passata
3 medium zucchinis, thinly sliced
375g light ricotta cheese
2 cups mixed salad leaves, to serve

Method

1.

Preheat oven grill on high.
2.

Heat oil in a large frying pan over medium-high heat. Add onion and mince and cook, breaking up lumps with a wooden spoon, for 7 minutes or until onion has softened and mince is browned.
3.

Add potato and cook for 4 minutes or until softened. Add tomato paste and herbs and cook for a further 2 minutes or until fragrant. Add passata and bring to the boil. Reduce heat to low and simmer for 20 minutes or until sauce has thickened slightly. Season with salt and pepper.
4.

Spread half the mince mixture over the base of a 20cm x 26cm (6cm-deep) baking dish, top with one third of the zucchini, slightly overlapping. Spread with half of the ricotta. Repeat with rest of zucchini and ricotta, finishing with remaining zucchini.
5.

Place under grill for 15 minutes or until beginning to brown. Serve with salad leaves.