A Lovely Light (Well, Light-ish!) Zucchini And Ricotta 'Lasagne' — Belinda Jeffery

Ingredients

• Serves 6, with leftovers (hopefully!)
• 450g ricotta
• 2 eggs, lightly beaten
• Sea salt and freshly ground black pepper, to taste
• 1/4 teaspoon freshly grated nutmeg
• 6-8 medium/large zucchini, cut lengthwise into 2mm thick slices
• 250g mozzarella, thinly sliced
• 90g freshly grated parmesan cheese
• A smidgen of olive oil, for brushing
• Meat sauce:
• 1 1/2 tablespoons extra virgin olive oil
• 2 onions, finely chopped
• 3 large cloves garlic, finely chopped
• 1 heaped tablespoon sun-dried tomato pesto (or regular tomato paste)
• 500g minced beef
• 2 cups (500ml) tomato passata
• 1/2 cup (125ml) red wine
• 2 heaped tablespoons thinly sliced oregano