Ingredients
-
15 ml Olive Oil
-
1 kg Lean minced beef
-
1.4 kg Tomato pasta sauce,
-
120 ml Wine
-
1 kg, full-fat Ricotta
-
350 g grated, plus extra for sprinkling Mozzarella Cheese
-
Salt and pepper
-
1, large Zucchini
-
250 g packet (6 sheets) Fresh lasagna sheets
-
For serving Fresh basil
Directions
Heat oil in a large skillet or baking dish. Brown ground meat, stirring constantly. Add pasta sauce and wine, simmer uncovered, 10 minutes. In a medium bowl, mix cheeses with a little salt and pepper.
Heat oil in a large skillet over medium-high heat. Add ground beef and cook until browned, stirring constantly. Add pasta sauce and wine, then simmer uncovered for 10 minutes.
In a medium bowl, mix cheeses with salt and pepper. Cut zucchinis into 5 cm / ±2 inch pieces, then slice them into small wedges.
Evenly spread 120 ml / ±½ cup of tomato sauce in the bottom of a 3.3 L Ultra Pro Lasagna. Place two lasagna sheets on top. Spread half of the sauce over the lasagna sheets, then half of the sliced zucchinis and one-third of the cheese mixture. Repeat for the next layer.
Place the last two lasagna sheets followed by the remaining cheese mixture. Cover and cook in the microwave for 15 minutes at 900 watts.
Preheat the oven to 6-7 / 200°C / 400°F on low heat.
Toss the extra zucchinis with a little oil, salt, and pepper, then set aside.
Remove the lasagna from the microwave and uncover. Sprinkle with additional cheese and place it on the center rack of the oven. Place the zucchinis in the overturned lid and place them on the lower rack of the oven. Bake for 10-15 minutes or until the lasagna and zucchinis are golden brown. Serve with basil.
