![Zucchini lasagne Zucchini lasagne](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/5c3e77db-aee8-4863-bb2b-84ae1bf23154/Derivates/670e3ce9-d6d7-449b-bc5b-5d65cfdfcae5.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 4 zucchini (medium), trimmed and cut into 24 long slices (approx. 3 mm thick), discarding seeded core (see Tips)
- 1 - 2 pinches salt, plus extra for sprinkling and seasoning
- 2 garlic cloves
- 100 g carrot, cut into pieces
- 180 g brown onion, cut into quarters
- 60 g celery, cut into pieces
- 50 g extra virgin olive oil
- 500 g beef mince
- 70 g tomato paste
- 1 - 2 pinches ground paprika
- 1 - 2 pinches chilli powder
- 2 tsp dried oregano
- 450 g tomato passata
- 1 - 2 tsp Vegetable stock paste (see Tips)
- ¼ tsp ground black pepper, to taste
- 110 g mozzarella, cut into pieces
- 60 g Parmesan cheese, cut into pieces (3 cm)
- 12 fresh basil leaves
- 250 g ricotta (see Tips)
- 1 egg
- 1 - 2 pinches dried Italian herbs
- Nutrition
- per 1 portion
- Calories
- 1981 kJ / 471.7 kcal
- Protein
- 35.3 g
- Carbohydrates
- 12 g
- Fat
- 30.4 g
- Saturated Fat
- 13.2 g
- Fibre
- 5.6 g
- Sodium
- 1079.7 mg
Alternative recipes
Show allPineapple and orange glazed ham
2h
Rachel Shanks's Roast beef with Yorkshires and gravy (TM6)
3h 15min
Buffalo chicken wings
45 Min
Beef rendang
1h 55min
Pork and shiitake mushroom rice paper rolls with Holy Trinity sauce
45 Min
Thai red chicken curry and rice
40 Min
Lamb and feta meatballs
30 Min
Okonomiyaki
30 Min
Korean bao beef sliders
2 Std. 10 Min
Lamb cutlets with spinach and pea purée
40 Min
Spinach and chorizo filo pies
45 Min
Niu rou mian (beef noodles)
35 Min