Grain Free Lasagne

Preheat oven to 200°C and brush a rectangular ovenproof dish with oil.

Heat oil in a large saucepan over medium heat and cook onion, garlic, carrot, celery and mushrooms until softened.

Turn heat to high and add mince, thyme and chilli and cook through, breaking up clumps for five minutes. Season with salt and pepper.

Stir through passata and crushed tomatoes and simmer for 10 minutes.

In a bowl, combine ricotta, egg and nutmeg and mix together until smooth.

Cover the base of the dish with a third of the zucchini, then meat sauce, ricotta mixture and basil leaves. Repeat layers two times. Add final layer of zucchini and top with sauce and sprinkle with parmesan cheese. Bake for 20 minutes and rest for 10 minutes before serving.

Energy 1726kj Calories 413cal Protein 28g Fibre 3g Fat 21g Saturated Fat 11g Carbs 27g Sugar