Ingredients
The following ingredients have 5 Servings
- 2 Medium Zucchini (, sliced (1.5lb/660g))
- 1 tbsp Extra Virgin Olive Oil
- 1 Small Onion (, minced)
- 14 ounce Ground Beef (, lean (400g))
- ½ tsp Salt
- 1 tsp Garlic Powder
- ¼ tsp Ground Black Pepper
- ½ tsp Ground Cinnamon
- 2 tsp Dried Oregano
- 2 Bay Leaves
- 1 can Crushed Tomatoes ((14-ounce/400g), see note)
- 4 ounces Tomato Puree ((90g), see note)
- Mozzarella Slices
Instruction
- Trim off the ends of each zucchini and cut the zucchini in half. Place the cut side onto a chopping board and cut each half into thin slices (⅛-¼ of an inch/ ½ cm or less). Place them onto a tray and sprinkle salt over. Set them aside.
- Meanwhile: Pre-heat the oven to 400°F (200°C). In a skillet/frying pan, heat the oil and add minced onion in. Sauté for about 3 minutes, then add ground beef, ½ tsp of salt, garlic powder, black pepper, cinnamon, oregano and bay leaves.
- Break the ground meat and mix everything making sure the seasoning is evenly distributed. Cook for about 5 minutes or until the beef is almost cooked through. Stir in crushed tomatoes and tomato puree and cook until the sauce thickens and there is not much liquid left.
- Pat dry the zucchini slices with paper kitchen towels.
- To assemble the lasagna, cover the bottom of an oven-proof dish (see note 4) with zucchini slices (sprinkle them with more oregano, if you like). Top them with a thin layer of meat sauce and mozzarella cheese. Repeat until you have used all the zucchini slices and meat sauce. You should have 3 layers of zucchini, 2 layers of cheese and 3 layers of meat sauce. Keep the leftover cheese for later.
- Bake in a pre-heated oven at 400°F/200°C for 15 minutes. Then, take it out, top with mozzarella cheese and put it back in the oven for a further 10 minutes or until the cheese is melted and slightly browned.
- When ready, let it rest for about 15 minutes before serving.