A Lovely Light (Well, Light-ish!) Zucchini And Ricotta 'Lasagne'
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Cooking tools:
- Mandoline
- Microplane
- Pepper mill
- Kitchen scale
- Pastry brush
- Skillet
- Baking dish
- Oven
- Wooden spoon
- Spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Grater
- Peeler
- Stove
Ingredients
- 450g ricotta
- 2 eggs, lightly beaten
- Sea salt
- freshly ground black pepper
- 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
- 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
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