Ingredients
- 500g beef mince
- 1 large onion - chopped
- 2 cups grated/finely chopped vegetables (carrots, courgettes, peppers, parsnip, celery etc. – seasonal selection)
- 2-3 garlic gloves
- 1 beef oxo cube
- 2Tbsp soy sauce (or Worchester sauce)
- 1tsp each paprika, mixed herbs, basil
- 1 tin chopped tomatoes
- 1 bottle tomato pasata sauce ( tomato puree)
- 1 cup water
- 1 marrow or 3-4 large zucchini (thinly sliced lengthwise – excluding seeded center)
- 100g Evansdale Curd Cheese
Sauce Ingredients:
- 1Tbsp butter
- 2cups goat milk
- 1 heaped Tbsp arrowroot
- Salt & pepper to taste
Vendors
Zucchini Lasagne – Pastaless/Gluten Free
Method
- Fry mince in a med-hot pan and break down
- Add all chopped/grated vegetables, toss together, add all seasoning and mix together
- Add tomatoes, use water to add to empty bottle/tin to rinse out leftover sauce then add to mince
- Reduce to low heat and cook covered for approx 10 mins
Sauce:
- Melt butter over low-med heat until melted, add combined arrowroot & milk, keep stirring to thicken slowly (if it gets away on you and starts to get a little clumpy, switch to a small whisk to mix)
- Add salt & pepper to taste
To Assemble:
- Start the bottom layer on lasagne dish with 1/3 mince mixture, cover with a layer of the zucchini strips, spread 1/3 sauce over, then gently repeat layers to finish with the zucchini & sauce on top, sprinkle with crumbled curd cheese and a little extra paprika
- Bake in 180 Celcius oven for approx 30mins or until top is browning and sauce is bubbling through
- Let sit for 5-10 mins before serving
Comments
A twist on a family favourite, lasagne, this is a lighter version with zucchini/courgettes instead of the pasta and a light goats milk sauce. It is a tasty dish that doesn’t miss the addition of a heavy cheese sauce. If you would like to try a vegetarian version, just swap out the mince for 2 cups each of chopped mushrooms & cooked lentils, and replace the beef oxo for a vegetable one!
