After having way too much {delicious, delicious, yet makes-you-feel-icky} bread yesterday {remember I don’t do much carbs these days and no bread really, so I’m not used to it anymore!}, I decided on a yummy zucchini lasagna bake.

Instead of using lasagna pasta, I used thinly sliced zucchini.

This is a classic dish,with 3 main components:

Bolognese mince sauce, bechamel or white sauce and lasagna (zucchini!)

For the bolognese sauce:

1/2 an onion

500g venison mince

peppadew spice

2 tsp tomato purée

1 can of Italian cherry tomatoes or chopped tomatoes

1 carrot, finely grated

1 clove of garlic, chopped

About half a cup of red wine (I used Porcupine Ridge Cabernet Sauvignon)

2 tbs brown sugar

salt

Sauté onions and garlic in olive oil until soft, then add mince and peppadew spice and cook through. Add tomato purée and carrot. Add can of tomatoes and sugar. Add wine and let it simmer and reduce slightly until all the flavours have mingled nicely. Season with salt.

For the bechamel sauce:

2 tbs butter

2 tbs plain flour

1 cup of warm milk

salt & white pepper

Heat butter in a saucepan and when it’s melted, whisk in the flour to form a paste. Slowly add warm milk in teensy bits and whisk furiously to ensure the paste stays smooth and silky while the milk is added. Once all the milk is added, you should have a thin-ish and smooth consistency. Continue to whisk over medium heat, allowing the sauce to thicken. Season with a pinch of salt & white pepper.

Layer in an oven dish: start with zucchini ribbons (I used about 5 that I sliced into 2mm strips), then a layer of bolognese, followed by white sauce. Sprinkle with grated cheddar cheese. Add another layer of zucchini and top with the rest of the mince. Sprinkle with more cheese.

Bake at 180C for 30 minutes.

Serve with mixed herb salad and avocado, a sprinkle of freshly ground salt and a drizzle of olive oil – enjoy! X