Lasagne with zucchini pasta.
Ingredients:
500g lean minced beef or lamb
1 onion
2 cloves of garlic
1 beef stock cube
1 tin of chopped tomatoes
Handful of mushrooms
Frozen peas
4-5 zucchinis
1 large tub of cottage cheese
1 tub of ricotta
Salt, pepper, cayenne pepper
Method:
-Finely chop the onion and soften in a large pan with two grated cloves of garlic and a tablespoon of oil.
-Add the minced meat and keep stirring until brown.
-Crumble over the stock cube, then add the chopped mushrooms, tinned tomatoes and as many frozen peas as you fancy (two handfuls is normally enough).
-Stir well, season with salt and pepper and leave to simmer on a low heat for 30 minutes.
-Grab a large oven proof dish, and spoon in a thin layer of the cooked mince, layer on top of that 1 thin layer of zucchini, (using a vegetable peeler will create thin even slices).
-Now spoon over a thin layer of cottage cheese, with small teaspoons of ricotta randomly put throughout. Season with salt, pepper and a sprinkling of cayenne pepper.
-Repeat this process again, mince-zucchini-cottage cheese and ricotta.
-Finish off with a sprinkle of grated cheese and place in the oven for 40-45 minutes or until a knife easily goes though the layers of zucchini.
And there you have it! A toe-warming, healthy and delicious lasagne.