Zucchini lasagne

Nutrition content per serving*^{^}

Energy: 251 calories (1,052kJ) | Protein: 30.6g | Carb: 6.1g | Sugar: 4.6g | Total fat: 11.0g | Sat fat: 4.7g | Fibre: 2.8g | Sodium: 340mg | Serves 6 | Total time: 45 mins

Ingredients:

• 1 tbsp extra virgin olive oil
• ½ large white onion, chopped
• 2 garlic cloves, minced
• 500g lean beef mince
• 1 tsp Italian/mixed herbs
• 1 cup passata
• 2 large zucchinis, thinly sliced lengthways
• 250g light ricotta cheese
• 1 cup light mozzarella cheese, grated
• ¼ cup Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley or basil, chopped (for garnish)

To serve:

• Garden salad, e.g. baby spinach/rocket, tomato, cucumber with balsamic vinegarette

Directions:

1. Preheat the oven to 180°C.
2. Heat a large non-stick fry pan on medium heat and add the oil, onion, garlic and mince.
3. Brown the mince and drain the excess fat from the pan.
4. Add herbs and passata to mince, then bring to a low heat and simmer for 5 minutes.
5. Line a casserole dish with foil and add a thin layer of meat sauce to the base.
6. Pat the sliced zucchini with a paper towel to dry and layer the slices evenly on the meat sauce.
7. Spread 1/3 of the remaining meat sauce, 1/3 of the ricotta, and 1/3 of the mozzarella over the zucchini.
8. Repeat the layering of meat sauce, zucchini slices, ricotta, and mozzarella to create three layers.
9. Top with Parmesan and bake in the middle of the oven for 30 minutes, until the sauce is bubbling.
10. Remove from the oven and let cool for 5 minutes.
11. Season with salt and pepper, garnish with parsley or basil, and serve with a side salad. Enjoy!

Chef’s tips:

• Leftovers can be stored in a sealed container in the fridge for up to 7 days, or place individual portions into freezer-safe containers and store in the freezer for up to 6 months. When frozen, thaw overnight in the refrigerator and reheat before eating.
• Reheat leftover lasagne in the microwave or in a preheated oven.

Why it’s good for you:

• Lean beef mince is a great source of protein, B vitamins, zinc, iron, and selenium. When consumed in moderation (up to 3 meals per week), lean beef is a healthy addition to a well-balanced diet.

• This protein-rich, reduced-fat and lower-carbohydrate alternative version offers you a healthier alterative to your favourite comfort food.

^*Approximate values from Xyris Foodworks software
^{^} Does not account for ‘to serve’ with food

All information contained in this recipe has been prepared by CBHS health professionals and is intended for general information purposes only. The information provided should not be relied upon as medical advice and does not supersede or replace a consultation with a suitably qualified healthcare professional.