a lasagne recipe so easy you can whip it up on a week night. And also contains some sneaky veggies :)
Ingredients:
1 tbsp of olive oil
2 gloves of minced garlic
1 grated medium zucchini
1 cup of chopped white mushrooms
1 white onion finely diced
400g mince
1 tbsp of dried oregano
2 tsp dried basil
2 tbsp of tomato paste
2 cans of Italian tomatoes (400g each)
Lasagna sheets
Shredded cheese
Method:
Preheat the oven to 180C
Prepping the sauce: Add olive oil to a large pot on medium-hot . Once hot add the garlic and onion. Sauté until the onion is translucent and the garlic is nice fragrant. Add the mince and cook until brown. Add the grated zucchini and mushrooms, cook for 5 minutes. Add the tomato paste, tomatoes, and herbs and then bring the pot to a light simmer for 10-15 minutes.
Assemble: Allow the filling to slightly cool before assembling so you don’t hurt yourself :) Add one layer of lasagne sheets to the bottom of your tray. Top with 1/3 of the filling and a layer of cheese. Repeat with layers of filling, sheets and cheese until you have run out of filling. Finish with a layer of lasagne sheets and a generous layer of cheese.
Bake for 30-40 mins
Enjoy :)
It is so simply what’s not to love! A healthier take on lasagna, but equally as delicious. It also can be stored in your freezer for an awesome meal prep.
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