Name: Greek lamb and zucchini bake
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 1
Cuisine: greek
Ingredients: 18.20 gm olive oil; 2 medium brown onions, finely chopped; 3 garlic cloves, crushed; 600g lean lamb mince; 275.00 gm grilled eggplant and parmesan pasta sauce (we used Five Brothers brand); 40.00 ml chopped fresh oregano leaves; 2 medium zucchini, cut into ribbons; 250.00 ml reduced-fat plain Greek-style yoghurt; 82.50 ml finely grated parmesan cheese; Fresh oregano, to serve; Salad leaves, to serve

Greek lamb and zucchini bake

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Prep Time:
30 minutes

Cook Time:
40 minutes

Total Time:
70 minutes

Greek-style lasagne made with tender zucchini layers instead of pasta.

Ingredients:

2 medium brown onions, finely chopped
3 garlic cloves, crushed
600g lean lamb mince
275.00 gm grilled eggplant and parmesan pasta sauce (we used Five Brothers brand)
40.00 ml chopped fresh oregano leaves
2 medium zucchini, cut into ribbons
250.00 ml reduced-fat plain Greek-style yoghurt
82.50 ml finely grated parmesan cheese
Fresh oregano, to serve
Salad leaves, to serve

Instructions:

Preheat the oven to 200C/180C fan-forced. In a frying pan over medium-high heat, sauté onions and garlic in oil until softened, then add the mince. Cook and stir with a wooden spoon for 6 to 8 minutes until the mince is browned.
Stir in pasta sauce and fragrant oregano. Simmer, stirring occasionally, until thickened, for about 6 to 8 minutes.
Spread half of the mixture in a 5cm-deep, 26cm x 16cm ovenproof dish. Layer half of the zucchini on top. Repeat with the remaining mince mixture and zucchini. Spread yoghurt over the top, then sprinkle with cheese. Bake at 200°C/180°C fan-forced for 30 minutes until golden. Let it rest for 5 minutes, then garnish with oregano. Serve with salad leaves.

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