Healthy Beef Lasagne (serves 2)
500 grams of extra lean beef mince
2 zucchini's (sliced extra thin using a potato peeler)
1 carrot (sliced extra thin in the same way)
1 onion, chopped
2 garlic cloves, chopped
1 jar of tomato pasta sauce (I used an organic amatriciana)
Large handful of spinach leaves
1cup of grated mozzarella (I used organic)
Olive oil to cook mince
Preheat oven to 180 degrees. Heat a little oil in a pan, and saute onion and garlic until soft. Add beef mince and saute, breaking up mince as you go. After a few minutes once mince has turned brown, add pasta sauce, reserving about 1/4 of a cup for the top of the lasagne. Simmer until mince is cooked through. Toss through spinach and wait for it to wilt.
Meanwhile in a lasagne or casserole dish, carefully layer the bottom of the dish with the zucchini, ensuring there is a thick enough layer to support the lasagne.
Add a few slices of carrot also. Pour in one third of the mince mixture in an even layer. Add a sprinkle of mozzarella. Repeat 3 layers (zucchini, mince. cheese). Cover the top layer of zucchini with the remaining pasta sauce and the remaining mozzarella. Place in the oven for 20 minutes or until cheese is browned off.