Supercharged lasagne…

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There’s nothing better than finding a new recipe which puts a healthy spin on a re-occurring weekly meal request from the boys. This recipe uses zucchini in place of pasta and natural yoghurt instead of white sauce and is absolutely amazing to eat. Sure, the little people in the house don’t think it’s quite as good as the “real lasagne” but it is certainly great for a change.

1/4 cup olive oil

3 small zucchinis, sliced lengthways into 5cm pieces

1/4 onion, chopped

500g minced beef

4 tomatoes, chopped

125ml tomato passata

2tbs tomato paste

1 1/4 tsp fresh or dried herbs – basil, thyme, sage, oregano

Sea salt and freshly ground pepper

200g plain yoghurt

2tbs nutritional yeast flakes – found in healthfood stores

1 Preheat oven to 200 degrees C and grease ovenproof dish

2 Add 2tbs olive oil to a large frying pan over medium heat and gently fry zucchinis on both sides until golden. Remove from pan and set aside.

3 Add remaining olive oil, onion and garlic to the pan and cook until golden. Add the beef and cook until brown. Add the tomatoes, passata, tomato paste and herbs and reduce the heat. Simmer, covered, for 15mins and season with salt and pepper to taste.

4 Add half the meat mixture to the oven proof dish, followed by half the zucchini and yoghurt. Repeat and top with the yeast flakes. Bake in the oven, uncovered, for 25mins.

5 Remove from the oven and allow to stand for 10 minutes before serving.

Recipe found in Womens Fitness May 2014

 

xx

 

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