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
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.