This lasagne is made with layers of zucchini instead of pasta, a rich tomato based meat sauce and loads of mushroom and carrot to make sure your family get their 5+ a day. We've also replaced the traditional white sauce with fresh ricotta and mozzarella to keep it fresh and light. 

40 Minutes. Carb Free & SOOOOO Delicious!

Serves 2.

400g premium beef mince
4 medium zucchini
1 small brown onion
1 small carrot
100g mushrooms
1 clove of garlic
1 tablespoon dried oregano
1 tin crushed tomatoes
150g ricotta
150g shredded mozzarella

Preheat oven & prepare vegetables
Preheat oven to 180ºC fan forced. Slice the zucchini into 0.5cm pieces lengthways. Peel and grate carrot, finely chop onion, finely slice the mushrooms and crush the garlic. 

Cook mince
Heat a medium pan with enough oil to cover the base. Sauté onion, carrot, mushrooms and garlic until soft (approx. 4 minutes). Add beef mince, dried herbs, salt and pepper.  Breaking the mince as it browns for 3 – 4 minutes. Add the tinned tomatoes, bring to the boil then simmer for 5 minutes to thicken sauce. Remove pan from heat. Set aside.

Make lasagne
In a baking dish, layer a third of the mince to cover the base. Top with 1/3 of the zucchini, 1/3 of the cheeses. Repeat three times ensuring the final layer is the remaining mozzarella. Bake for 25 minutes until the cheese is golden. Rest for 5 minutes and serve.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

May 20, 2016 by Timothy Ryder
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