3 Cheese Zucchini Lasagne

SERVES 6 PEOPLE

Meat Sauce

1 tbs olive oil

1 brown onion finely chopped

3 garlic cloves finely chopped

4 large Italian sausages (remove meat from skins)

1 tsp dried oregano

1 tsp salt

1/2 tsp pepper

1 tbs pimenton

1/2 tsp chilli flakes 

1 tbs tomato paste

380g bottle of pasata 

300ml water

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Cheese Filling

1 kilo cottage cheese

1/2 cup grated pecorino cheese

1 cup grated mozzarella cheese

1/2 tbs crushed garlic

1/2 lemon juiced

pinch of fresh nutmeg

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4-5 large large zucchini's slices length ways, thinly

olive oil for cooking 

1/4 cup grated pecorino cheese

1/2 cup grated mozzarella 

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1. In a large frying pan on medium to high heat, add oil and onions cook for 4-5 minutes. Add garlic and sausage meat, breaking up sausage meat as cooking, to resemble mince meat texture, cook for 4 minutes.

2. Add pimenton, dried oregano, salt, pepper, chilli and tomato paste, cook for 2 minutes. Add pasata and water, reduce heat to low and simmer for 30 minutes.

3. In a mixing bowl add all the cheese mixture ingredient and mix well. Put to one side for later.

4. Preheat oven to 180c

5. Using a frying pan, add a small amount of olive oil and start gently frying all the  zucchini slices. Once all the zucchini has been lightly fried, put to one side for later.

6. Once everything  is ready organise your assemble area, Using a deep rectangled baking dish start by placing a spoon full of sauce mixture, spread mixture all over the bottom of the dish, place down thin slices of zucchini, until the base of the dish is covered, cover zucchini with sauce mixture, layer cheese mixture on top, then start the process again until you have used up all the ingredients. MAKING SURE YOUR LAST LAYER IS THE CHEESE MIXTURE.

7. Sprinkle pecorino and mozzarella on top, place into the preheated oven and cook for 30 minutes or until top is golden brown. Once cooked, remove from oven, cool slightly and serve.