Zucchini lasagna with beef and mozzarella

Ingredients

for 7 servings

• Zucchini500 g (17.6 oz)
• Ground beef400 g (14.1 oz)
• Mozzarella200 g (7.1 oz)
• Tomato passata120 g (4.2 oz)
• Grated parmesan60 g (2.1 oz)
• Olive oil20 g (0.7 oz)
• Fresh herbs10 g (0.4 oz)

Directions

1. Cut the zucchini lengthways into thin strips, season them lightly with salt and leave them to drain for 10 minutes, then pat them dry thoroughly.
2. Preheat the oven to 180 °C (356 °F) (fan).
3. In a pan, cook the ground beef in the olive oil for 5 minutes, breaking it up, add the tomato purée and the chopped herbs, season with salt and pepper, then simmer for 5 minutes.
4. In a baking dish, alternate layers of zucchini strips, meat sauce and sliced mozzarella.
5. Finish with a layer of mozzarella and scatter over the grated parmesan.
6. Bake for 35 minutes at 180 °C (356 °F), until the top is golden and browned; scatter over the fresh basil and leave to rest for 5 minutes before serving.