Set oven to 250ºC.
Heat a large frypan over high heat. Add beef mince and cook for 3-4 minutes, breaking up lumps with a wooden spoon. Season with salt and pepper. Chop and add onion.
2. Add remaining vegetables
Grate zucchini and carrot, dice mushrooms. Add to pan as you go ands stir in stock paste, 3 tsp oregano, tomato sugo and 1/4 jar water. Simmer, uncovered, for 5 minutes or until reduced.
3. Prepare & dress the lettuce
Trim and quarter lettuces. Arrange on a serving platter and dress with olive oil and vinegar (optional).
4. Stir in the cottage cheese
Take meat sauce off heat and stir through cottage cheese. Season to taste with salt and pepper.
5. Assemble the lasagne
Spread a thin layer of meat sauce in an oven dish, add a layer of lasagne sheets. Repeat, finishing with a layer of meat sauce. Top with grated cheese and bake in oven for 8-10 minutes.
6. Finish and plate
Serve lasagne at the table alongside dressed lettuces.
To make it a less ‘chunky’ lasagne, cook vegetables and sauce separately and blend prior to combining with mince. Alternatively place all vegetables in a food processor and pulse to desired consistency prior to cooking.
No beef option - beef mince is replaced with chicken mince. Add 2 tbsp tomato paste and increase spices to taste.
No gluten option - lasagne sheets are replaced with dried GF lasagne sheets. Cook according to packet instructions.
Beef mince, 600g
Red onion, 1/2 *
Zucchini, 1/2 *
Chicken stock paste, 1/2 jar *
Tomato sugo, 1 jar (350g)
Gem lettuce, 3-pack
Cottage cheese, 1 tub (250g)
Fresh lasagne sheets, 1 packet
Cheddar cheese, 1/2 packet *
From your pantry
Olive oil, salt, pepper, dried oregano, vinegar (of choice)