Zucchini Lasagne

A family fave, lasagne is an ideal way to cook up and serve up a slap up meal. If you’re cooking just for one or maybe two people like myself, its also great for meal prepping and stocking up the freezer.
This version of the recipe has recently become super popular with food gurus like Rosanna Purcell including her take on the dish in her recent publication Natural Born Feeder.
I first heard about this twist on the traditional recipe over in Australia a few years back and since I first tried my hand with it, I am totally converted and honestly don’t think I’ve made it without zucchini since.
Zucchini lasagne is a healthy way to get your comfort food kick but to also up your green intake and curb the carbs. Its just as easy to make and tastes awesome.

Ingredients

500 gram lean mince, beef or turkey
1 large / 2 medium zucchinis, thinly sliced
1 brown onion, chopped
2 cloves garlic, chopped
250 gram punnet of field mushrooms, chopped (optional)
1 tin chopped tomatoes
1 big dash of balsamic vinegar
1 beef stock cube, crumbled
300 gram white sauce (see below for method)
1/2 cup grated parmesan
Salt & Pepper
2 Tbsp. Mixed Herbs
1 Tbsp. Olive Oil

White Sauce

There are a couple of different ways to whip up the white sauce to your recipe, depending on your preferences.

1. Buy a jar of white sauce from the local supermarket if you’re time poor or you’re not
confident enough to make your own.

2. Milk Alternative
600ml/1 pint low-fat milk
1 bay leaf
2 tablespoons cornflour
3 tablespoons cold low-fat milk
1 teaspoon mustard of your choice

Gently heat the milk and the bay leaf in a medium sized pot.
Slowly bring to the boil, then remove from the heat and leave for 15 minutes.
Strain.
Blend together the cornflour and 3 tablespoons of cold milk separately.
Pour the strained milk mixture back into the pot.
Gradually add the cornflour mixture in.
Cook over a medium heat, stirring all the time to make a smooth sauce.
Simmer on low for 1 minute.
Add mustard and extra milk if necessary.

3. Natural Yoghurt Alternative
500 gram natural yogurt
2 eggs, beaten
1 pinch nutmeg
Salt & Pepper
Mix all of the above together until smooth and use as your sauce.
I tend to use this method as I find it the easier and healthier choice personally.

Method

Preheat your oven to 180 degrees C.
Heat the olive oil on a pan and add your onions and garlic.
Once the onion and garlic have began to cook through, add your mince and stir.
If you are using mushrooms or any other veg you might like, wait for the mice to brown and then add.
Once your mix has began to cook through, add your crumbled stock cube, balsamic vinegar, mixed herbs, salt and pepper.
Spread and stir the mix evenly for about a minute and then add the tin of chopped tomatoes.
Once you have stirred this all through, reduce the heat and let the mix bubble away.
Thinly slice the zucchini using either a knife or a slicing blade on a mandolin / vegetable slicer.
Pour about half of your mice mixture into a medium-large lasagne dish.
over the mix with a layer of zucchini slices and then add a layer of white sauce.
Repeat this step until all your mix has been used up.
Be sure to finish with a layer of white sauce and then sprinkle the parmesan cheese over this.
Place in the oven and let it cook away for about 35-40 minutes.
Remove from the oven, scoop up a serve and have it with some sweet potato fries, salad or garlic bread.

ZUCCHINI2

Advertisements

One thought on “Zucchini Lasagne

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s