Zucchini Lasagna

1. Preheat the oven to 180°C. 

2. Prepare the mince sauce 
Heat the oil in a large pan and sauté the onion until soft and translucent. Increase the heat, add the mince and cook until browned. Stir in the tomato paste, chopped tomatoes, Italian herbs, salt and pepper. Reduce the heat and simmer for 15 minutes. Cover and set aside. 

3. Prepare the zucchini 
Slice the zucchinis thinly lengthways. Arrange in a single layer on a board, sprinkle lightly with salt and leave for 10 minutes. Pat dry with a paper towel to remove excess moisture. 

4. Make the cheese layer 
In a bowl, combine the cottage cheese, egg, Parmesan, ½ cup LANCEWOOD® Garlic & Onion Sauce Delight and half of the grated mozzarella. Mix until well combined. 

5. Assemble the lasagna 
Spread the remaining ½ cup Garlic & Onion Sauce Delight over the base of a large casserole dish (approximately 25 x 30 cm). 
Add a layer of zucchini slices, followed by a layer of mince sauce. Spoon over a layer of the cottage cheese mixture and sprinkle with mozzarella. 
Repeat the layers until all ingredients are used, finishing with mozzarella on top. 

6. Bake 
Bake for 30–35 minutes, or until the cheese is golden, bubbling and lightly browned. 

7. Rest and serve 
Allow the lasagna to rest for 10 minutes before slicing. Serve with a crisp green salad or steamed vegetables. 

Why this lasagna works 

• Easy to follow steps make it ideal for busy weeknights 

• Zucchini layers create a lighter take on a classic mince lasagna 

• Creamy cottage cheese adds protein and richness without heaviness 

• A versatile, family-friendly lasagna recipe easy enough for any occasion 

This Zucchini Lasagna proves that comfort food can still feel fresh, balanced and proudly South African. Perfect for make-ahead meals, entertaining or simply elevating your weekly dinner rotation.