Zucchini & Mushrooms Lasagne
Serves 4
Prep Time 30 mins
Cooking 45 mins
Level low
Ingredients
- 3 Large , washed and sliced lenghthwise Zucchini
- 400ml Cooking cream Béchamel sauce
- 250g Minced Meat
- 1 Finely chopped Onion
- 1 Spoon Dried Oregano
- 2 garlic cloves, chopped
- 2 Spoons Three Hills Kunserva (tomato paste)
- 200g Mayor Sliced Mushrooms
- 200g Cherry Tomatoes
- 1 can 400g Mayor Polpa (tomato pulp)
- Fresh Basil Leaves
- 100g Grated Parmesan Cheese
- 100g Pine Nuts
- Extra Virgin Olive Oil
Start by preparing the meat sauce, cook the onion till soft in extra virgin olive oil. Stir in the meat, season with salt and pepper, continue cooking till the mince is cooked through, add in tomato paste and oregano, cook for a further minute. Pour in the polpa, simmer for 10 minutes, stir the cherry tomatoes at the last minute. Set aside. Sauté the mushrooms in a separate pan with the extra virgin olive oil and garlic, season well, pour in the cream. Brush a baking dish with the extra virgin olive oil, line with zucchini slices. Spread a layer of meat sauce and mushroom cream, sprinkle with pine nuts, basil leaves & parmesan cheese. Repeat the process until all ingredients are used. Bake in a moderately hot oven till golden brown, approx. 35 min.
Recipe by Aceline Media
