2. Grate zucchini and add to pan along with mushrooms, 2 tsp oregano, salt and pepper.
3. Stir in 750g tomato sugo and 2 cups water. Add uncooked pasta (see notes), stir to separate. Simmer, covered, over medium heat for 12 minutes or until pasta is tender. Stir halfway.
4. Cut cucumber, capsicum and carrot into sticks. Place in individual small glasses or in a serving bowl.
5. Top frypan lasagne with basil leaves and serve with veggie sticks at the table.
Cook pasta and sauce separately for a classic bolognese!
No pork option - pork mince is replaced with chicken mince.
Red onion, 1
Sliced mushrooms, 1 punnet (200g)
Tomato sugo, 1 1/2 jar (750g) *
Tagliatelle pasta, 1 packet (250g)
Continental cucumber, 1/2 *
Yellow capsicum, 1
Basil, 1 packet
FROM YOUR PANTRY
Oil for cooking, salt, pepper, dried oregano