OMG! I Can Eat That?
Mark Roper

It’s gotta be the most boombah Italian food you could chow down on. Layer upon layer of thick, white pasta sheets, groaning with meat and gallons of cheesy sauce. I love it, but it doesn’t love my butt. Not to be daunted, I was determined to get that lasagne kick without the chumba wumba.

So here it is. Delicious meat sauce between layers of roasted zucchini, topped with mozzarella and parmesan. Trust me, anything that comes out of the oven bubbling and spluttering gives you a ripping ‘comfort’ hit.


Quantity Ingredient
3 zucchini
sea salt and freshly ground pepper
1-2 tablespoons olive oil
1 tablespoon olive oil
100g pancetta
1 onion, finely chopped
1 carrot, finely chopped
2 garlic cloves, finely chopped
2 sprigs rosemary, finely chopped
2 bay leaves
2 sprigs thyme, finely chopped
400g coarsely minced beef
200g coarsely minced pork
2 x 400 g tins tomatoes
185ml red wine
200g mozzarella cheese, grated
100g parmesan cheese, grated


  1. Preheat the oven to 180ºC. Slice the zucchini lengthways and place on baking paper on a baking tray. Sprinkle with sea salt, pepper and a drizzle of olive oil and bake for about 20 minutes. Don’t let it soften too much. Remove from the oven and leave to cool.
  2. Heat the oil in a large non-stick frying pan and cook the pancetta until it just turns colour.
  3. Add the onion, carrot, garlic, rosemary, bay leaves and thyme and cook until the veggies soften a little.
  4. Add the beef and pork and cook for about 5 minutes, or until the meat changes colour.
  5. Add the wine and let it sizzle, then add the tomato and 500 ml water and bring to the boil. Turn the heat right down and simmer with the lid on for about an hour and a half.
  6. To assemble the lasagna, take the zucchini slices and place a layer on the base of an ovenproof dish. Add a layer of the meat sauce and sprinkle a layer of mozzarella cheese on top of the meat. Add another layer of zucchini, a final layer of meat and sprinkle the remaining mozzarella and the parmesan on top. Bake for about 35–40 minutes, or until golden and bubbly.
OMG I Can Eat That
low fat
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