Zuccini Lasagne

Ingredients

  • 1 onion, finely diced
  • 1 tbsp crushed garlic
  • 1 tin chopped tomatoes
  • 40g tomato paste
  • 1 beef stock cube
  • 400g lean beef mince
  • 30g fresh basil
  • 1 tbsp sugar
  • 3 tbsp butter
  • 3 tbsp corn flour
  • 3 cups milk
  • 2 tbsp olive oil
  • 200g low fat mozzarella cheese, grated
  • Salt and pepper to taste

Directions

  1. Preheat oven to 180°c.
  2. Finely slice zucchini length ways to create ribbons.
  3. Sprinkle with salt and allow to sit for 10 mins to extract extra moisture.
  4. In a pan, heat olive oil.
  5. Add onions and garlic and fry over medium heat until soft.
  6. Add mince and cook until brown.
  7. Add tinned tomatoes, tomato paste and stock cube dissolved in 1 cup of hot water.
  8. Allow to simmer.
  9. Add chopped basil leaves.
  10. Add sugar and allow to simmer for 30 minutes.
  11. Season to taste.
  12. In another pot, melt butter and then add flour, mixing slowly. Add milk and continue stirring until sauce has thickened.
  13. Season to taste.
  14. In a oven dish, add a bit of white sauce and some mince, then some grated cheese.
  15. Take dried off zucchini and add a layer (like you would with pasta).
  16. Add another layer of white sauce, mince, cheese, zucchini.
  17. Repeat process until all ingredients are finished.
  18. Top with cheese.
  19. Place in oven for 30 min or until the sides start to bubble and cheese is golden on top.

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