This is a twist to the traditional lasagna combining fresh zucchini with ground beef, tomatoes and lots of mozzarella. It’s easy and a great dish to prepare in advance when friends come over.

Preparation time: 35 minutes (+25 minutes baking)

What you need:

1 tablespoon olive oil

1 medium onion, chopped

4 garlic cloves, minced

½ teaspoon crushed pepper flakes or chili powder

2 tablespoons dried oregano

1lb (500g) ground beef (you can substitute with ground turkey)

2 cups (200g) pasta (penne or fusilli are best), uncooked

Salt & pepper

4 tablespoons tomato sauce

2 cans (14oz/400g) crushed tomatoes

4 large zucchini, sliced into ½ in (1cm) coins

1 ½ cups (375g) ricotta cheese

2 cups (250g) mozzarella cheese, shredded

How to do it:

Preheat oven to 375°.

Heat a pot of water with a little salt and boil pasta according to package instructions; drain when done and set aside.

While the pasta is cooking, heat oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for another minute.

Add meat and season with salt, pepper and crushed pepper. Cook until no longer pink, about 6 minutes. Drain fat if there’s too much.

Add tomato sauce and oregano. Stir and cook for 2 more minutes. Add crushed tomatoes and bring sauce to a simmer, reduce heat and cook 10 to 12 minutes, stirring occasionally,

Remove pot from heat and add zucchini carefully in batches; season again with salt and pepper. Slowly mix in the pasta and stir carefully. Add a bit more tomato sauce if it isn’t saucy enough.

Stir ricotta cheese and add a bit of milk if too firm, add 1 tablespoon of oregano

In a large baking dish, place half the zucchini-meat-pasta mixture in an even layer. Top with half the ricotta, and sprinkle with half the mozzarella. Add rest of zucchini in an even layer on top, and top with remaining cheese.

Bake until cheese is melted and zucchini is tender, about 25 minutes.

Enjoy!