A low-carb alternative to the Italian classic, this lasagne uses layers of zucchini instead of pasta for a healthier meal.

Serves
6

Preparation

15min

Cooking

40min

Skill level

Easy
By
Average: 3.4 (21 votes)
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Ingredients

  • 6 good-quality sausages (around 400 g total weight)
  • 2 medium onions, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 tsp dried oregano
  • 1 400 g can chopped tomatoes
  • 250 g young spinach leaves
  • 2 medium zucchinis, trimmed and sliced lengthways into strips 3–4 mm thick
  • good pinch ground nutmeg
  • 200 g full-fat crème fraîche
  • 40 g Parmesan, finely grated

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

1. Preheat the oven to 200°C/fan 180°C/Gas 6.

2. Place a shallow, flameproof casserole over a medium heat. Squeeze the sausages out of their skins and into the pan in small chunks. Add the onions and fry together, stirring, for 10 minutes, or until the onion is softened and the sausages are lightly browned. Add the garlic and oregano and cook for a few seconds. Tip the tomatoes into the pan and simmer for 5 minutes, stirring regularly, until thick.

3. Place the spinach in a colander in the sink and pour just-boiled water over the top until it softens. Otherwise, you can soften it in the microwave. Leave to stand until cool enough to handle, then squeeze the leaves to remove as much water as possible.

4. Remove the casserole from the heat and season well. Place the zucchini slices over the sausage mixture, then top with the spinach leaves.

5. Stir the nutmeg into the crème fraîche and spread over the spinach – you don’t need to be too neat. Sprinkle with the Parmesan and season with more ground black pepper. Bake for 20–25 minutes, or until starting to brown.

6. Remove from the oven and serve with a large green salad.

 

Note

Avoid cooking this dish for any longer than stated, as the zucchinis will release more liquid as they bake.

 

Extracted from The Fast 800 Easy by Dr Clare Bailey and Justine Pattison. Published by Simon & Schuster Australia, RRP $35. Photography © Smith & Gilmour