This lighter ‘lasagne’ saves on calories without compromising on taste.
800g/1lb 12oz 5% fat beef mince
1 tbsp light olive oil
2 large onions, finely chopped
4 garlic cloves, grated
2 carrots, finely chopped
2 celery sticks, finely chopped
1 tbsp caraway seeds
3 tbsp tomato purée
700ml/1¼ pint fresh beef stock
400g tin chopped tomatoes
1 beef stock cube
1 tbsp dried oregano
2 sprigs rosemary, leaves picked and finely chopped
200g/7oz button mushrooms, halved
2 large courgettes, thinly sliced on an angle
2 beef tomatoes, sliced into 12
1 ball mozzarella, grated (125g/4½oz)
10g/⅓oz grated Parmesan
sea salt and freshly ground black pepper
Spread the mince out onto a baking tray lined with baking paper. Bake on the top shelf for 40 minutes, breaking it up every 10 minutes. It should be a deep-brown and even colour. Remove and set aside. Keep the oven on.
Heat the oil in a large non-stick frying pan over a medium heat. Cook the onions for 10 minutes, or until soft, adding a splash of water if they start to stick.
Add the garlic and cook for 1 minute. Stir in the carrots and celery and cook for 5 minutes then add the caraway seeds, stiring for 30 seconds. Stir through the tomato purée and cook for 1 minute.
Add the mince, stock, tinned tomatoes, stock cube, herbs and mushrooms. Bring to the boil, then lower the heat to a simmer and cook for 25–30 minutes, or until the sauce has thickened to a rich ragu.
Pour the ragu into an ovenproof dish, about 23x33cm/9x13in and 5cm/2in deep. Layer the courgettes then the tomatoes on top, seasoning each layer with salt and pepper. Season the ricotta with salt and pepper and dot evenly over the tomatoes.
Scatter over the mozzarella and Parmesan and bake for 35 minutes, or until the topping is golden-brown.
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Source: BBC FOODS