Zucchini Lasagne

Serves 8
Time 50 minutes


2 tbsp extra virgin olive oil 

3 cloves garlic, diced

1 brown onion, diced 

1 packet vegetarian mince

3 cups mozzarella, shredded

3 cups passata sauce 

4 medium zucchini, tops trimmed, sliced lengthways

¼ cup fresh basil, chopped


Ricotta Filling

1 egg

1½ cups ricotta cheese

¼ cups parmesan cheese

Salt & pepper


Preheat the oven to 180°C.

In a medium non-stick pan saute onion and garlic with extra virgin olive oil for 2-3 minutes and then add mince and cook for 7-8 minutes or until browned. Pour in 2-2½ cups passata. 

In a large bowl mix egg, ricotta, parmesan, salt, pepper and basil. 

In a large baking dish layer tomato mixture, zucchini ribbons, ricotta filling and mozzarella. 

Repeat. Add the remaining zucchini slices for the top mixture and finish with a layer of remaining mozzarella. Cover with baking paper and foil. 

Bake for 35-40 minutes covered and then uncovered for a further 5 minutes. 

Sprinkle with fresh basil to serve.