Zucchini lasagne

Serves 4

2 cans (2 x 400g) of tomato cubes
100 g tomato paste
250 g mushrooms – chopped
2 garlic cloves
500 g minced beef
1 zucchini
1 eggplant
200 g feta cheese
150 g fresh goat cheese
pepper & salt to taste
2 tbsp oregano
1 tsp cumin
olive oil
nutritional yeast


  1. Put a grill pan on medium high heat.
  2. With a carrot peeler slice zucchini lengthwise and set aside.
  3. Slice eggplant lengthwise (works by hand with a knife)
  4. Brush both sides of the eggplant slices with olive oil and season with salt. Grill until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more. Set the eggplant aside.
  5. Preheat oven to 200°C.
  6. In a large pot, add 2 tsp of olive oil and fry garlic over medium heat.
  7. Add minced beef and cook until meat is browned. Drain fat and put aside.
  8. Add tomatoes and tomato paste in a large pot and season with pepper, salt, cumin and oregano. Allow sauce to simmer in pot.
  9. In a frying pan with a little olive oil, sauté mushrooms.
  10. Put sautéed mushrooms together with the meat.
  11. Place feta and goatcheese in bowl, stir well until combined. Set aside.
  12. Get out a pan and smooth a little bit of the tomato sauce along the bottom of the pan.
  13. Place one layer of zucchini noodles lengthwise across the bottom of the pan


Add the cheese mixture along the top of the zucchini noodles layer:


On top of that, add mushrooms with minced beef:


Top with tomato sauce and cover with grilled eggplant:


Finish with tomato sauce and zucchini.
Cover with nutritional yeast and a good drizzle of olive oil.


Bake uncovered for about 20-30 minutes (or until it starts to bubble around the edges)