Gluten Free Zucchini and Lamb Lasagne

Serves 6-8

Time 1 hour 30 minutes

Ingredients

500g lamb mince

1 onion

2 carrots

2 celery sticks

3 garlic cloves, minced

3 tbsp tomato paste

1 tbsp freshly chopped oregano 

1 cup red wine

700g passata

4 zucchinis, sliced lengthways – thin

2 cups grated cheese – mozzarella and cheddar combined

Extra virgin olive oil

Side salad, for serving – mixed leaves and balsamic vinegar – easy!

Method

In a food processor blitz the onion, carrots, and celery – until chopped – you do not want a puree!

In a pot heat olive oil, then add the vegetables from the food processor and brown. Add the minced garlic in too – ensure vegetables are browned slowly for 5-6 minutes. Add the mince and ensure browned over 5-6 minutes.

Add passata and tomato paste and bring to a gentle simmer. Add red wine. Add oregano and stir occasionally, cook for 35 minutes.

Preheat the oven to grill setting.

In a tray place a generous amount of meat mixture. Now place the zucchini spreading in sheets so it covers the entire meat layer – cross the zucchini slices over each other overlapping. Add a sprinkle of cheese. Then continue to repeat this with meat and zucchini and cheese layers until finished – the final layer should be meat and cheese.

Bake for 25-30 minutes.

Serve with salad.