beef, pork and zucchini
- 800g zucchini, cut lengthways into 5mm-thick slices using a mandolin
- ¼ cup (60ml) extra virgin olive oil
- sea salt and cracked black pepper
- 1 brown onion, finely chopped
- 4 cloves garlic, crushed
- 500g beef mince
- 500g pork mince
- 1 tablespoon rosemary leaves, finely chopped
- 2 tablespoons tomato paste
- ¾ cup (180ml) dry white wine
- 2 x 400g cans chopped tomatoes
- 1 cup (250ml) tomato purée (passata)
- 1 teaspoon caster (superfine) sugar
- 375g fresh lasagne sheets
- 4 cups (400g) grated mozzarella
- store-bought basil pesto and finely grated parmesan, to serve
- Preheat oven to 240°C (475°F). Place the zucchini, 2 tablespoons of the oil, salt and pepper in a large bowl and toss to coat. Divide the zucchini between 2 oven trays lined with non-stick baking paper. Cook, swapping trays halfway, for 10–12 minutes or until just golden and cooked through.
- Allow to cool completely. Heat remaining oil in a deep frying pan over high heat. Add the onion and garlic and cook, stirring, for 3–4 minutes or until lightly browned. Add the beef and pork mince, rosemary, salt and pepper and cook, breaking up any lumps with a wooden spoon, for 18–20 minutes or until browned.
- Add the tomato paste and wine and stir well to combine. Add the tomato, purée and sugar and bring to a simmer. Reduce the temperature to medium and cook for 15–20 minutes or until reduced. Allow to cool slightly. Reduce oven temperature to 200°C (400°F).
- Line the bases of 4 x 3-cup-capacity lightly greased ovenproof dishes with 1 layer of lasagne sheets, trimming to fit. Add ½ cup of the mince mixture to each dish, top with half the zucchini slices and another layer of lasagne sheets. Top each with remaining mince mixture, ½ cup of the mozzarella and another layer of lasagne sheets.
- Top each with ½ cup of the mozzarella and remaining zucchini. Cook for 15–20 minutes or until the cheese is golden and melted. Drizzle with pesto and top with parmesan to serve. Serves 8–10
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