Zucchini not-quite-lasagne

Take a different approach to a classic family lasagne, adding this versatile summer vegetable to a spiced pork and veal mince filling.

  • 3 hrs preparation
  • Serves 4
  • Print


Cheese sauce
  • 50 gram butter
  • 1/3 cup (50g) plain flour
  • 2 cup (500ml) milk
  • pinch freshly grated nutmeg
  • 1/2 cup (40g) parmesan cheese
Zucchini not-quite-lasagne
  • 1 tablespoon extra virgin olive oil
  • 2 brown onions, chopped finely
  • 2 cloves garlic, chopped finely
  • 1 large (180g) carrot, chopped finely
  • 2 sticks (300g) celery, chopped finely
  • 3 rashers (220g) bacon, chopped finely
  • 500 gram pork mince
  • 500 gram veal mince
  • 1 cup (250ml) red wine
  • 2 tablespoon tomato paste
  • 2 400g cans chopped tomatoes
  • 3 medium (360g) zucchini
  • 1 cup (100g) grated mozzarella cheese


Zucchini not-quite-lasagne
  • 1
    Heat the oil in a large frypan over a medium-high heat. Add onion, garlic, carrot, celery and bacon; cook, stirring, for about 5 minutes or until softened. Add pork and veal; cook, stirring, until browned. Add wine, cook, stirring, for about 20 minutes. Add tomato paste and chopped tomatoes; simmer, uncovered, for 2 hours or until very thick. Season well with salt and freshly ground black pepper.
  • 2
    Meanwhile, to make cheese sauce, melt butter in a medium saucepan over a medium heat. Add flour; cook, stirring, for 1 minute or until mixture thickens and bubbles. Gradually add milk, stirring constantly. Cook, stirring, until the mixture boils and thickens. Stir in the nutmeg and the parmesan.
  • 3
    Preheat oven to 200°C (180°C fan-forced). Spoon mince mixture into a large, shallow, ovenproof dish. Slice zucchini lengthways. Arrange zucchini slices, overlapping slightly, onto mince mixture, then spread the cheese sauce over top. Sprinkle with the mozzarella.

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