Prep 10 mins Cook 40 mins Makes Serves 6 Source 28bysamwood.com
Heat oil in a large saucepan over medium heat and cook onion, carrot, celery and garlic for a few minutes until softened. Turn heat to high and add minces and thyme and continue to cook, breaking up clumps for 5 minutes. Season with salt and pepper.
Stir through passata and crushed tomatoes and simmer for at least 10 minutes.
Preheat oven to 200°C and brush a rectangular ovenproof dish with oil.
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 let rest for 5-10 minutes before serving.
* If your zucchinis are large or juicy, pat dry with paper towel to remove the moisture. This will help stop the zucchini from leeching water and making your lasagne runny in the cooking process.
Energy 1848.60 kJ
Calories 441.53 cal
Sat. Fat 14.31g