Beef Pork And Zucchini Individual Lasagne | Donna Hay

Ingredients

• 800g zucchini, cut lengthways into 5mm-thick slices using a mandolin
• ¼ cup (60ml) extra virgin olive oil
• sea salt and cracked black pepper
• 1 brown onion, finely chopped
• 4 cloves garlic, crushed
• 500g beef mince
• 500g pork mince
• 1 tablespoon rosemary leaves, finely chopped
• 2 tablespoons tomato paste
• ¾ cup (180ml) dry white wine
• 2 x 400g cans chopped tomatoes
• 1 cup (250ml) tomato purée (passata)
• 1 teaspoon caster (superfine) sugar
• 375g fresh lasagne sheets
• 4 cups (400g) grated mozzarella
• store-bought basil pesto and finely grated parmesan, to serve