Beef and Ricotta Lasagna with Zucchini

Prep Time: 15 minutes

Cooking Time: 45 minutes

Difficulty Level: easy

Serves: 8 people

INGREDIENTS 

  • 15 ml olive oil (1 tbsp)
  • 1 kg lean ground beef (2.2 lb)
  • 1.4 kg good quality tomato pasta sauce (3.1 lb)
  • 120 ml wine (1⁄2 cup)
  • 1 kg smooth ricotta (2.2 lb)
  • 350 g shredded mozzarella cheese, plus extra for sprinkling (3 cups)
  • Salt and pepper
  • 1 large zucchini
  • 250 g packet fresh lasagne sheets (6 sheets) (8.8 oz)
  • Fresh basil, to serve

Instructions

  1. Heat oil in a large fry pan over medium-high heat. Add ground beef and cook until brown, stirring constantly. Add pasta sauce and wine then simmer uncovered for 10 min.

  2. In a medium bowl, combine cheeses with salt and pepper.

  3. Cut zucchini into 5 cm / 2 in pieces then slice into small wedges.

  4. Evenly spread 120 ml / 1⁄2 cup of tomato sauce in the base of the UltraPro Lasagna 3.3L. Top with two lasagna sheets. Spread half of the sauce across lasagna followed by a third of the sliced zucchini and a third of the cheese mixture. Repeat for next layer.

  5. Place last two lasagna sheets followed by remaining cheese mixture. Cover and cook in microwave for 15 min at 900 watts.

  6. Preheat oven to Th 6-7 / 200°C / 400°F without convection.

  7. Toss extra zucchini with some oil, salt and pepper, set aside.

  8. Remove lasagna from microwave and remove cover. Sprinkle with extra cheese and place in oven on center rack. Add zucchini to inverted cover and place in oven on lower rack. Cook for 10-15 min, or until lasagna and zucchini have browned.