Ingredients;

2 large zuchini

1 onion diced

1 tablespoon salt

1 cup tomato paste

300gr Corned beef

1 small green red pepper sliced

1 can tomato sauce

1/4 red wine

2 tablespoon chopped basil

1 tablespoon chopped oregano

hot water is needed.

1 egg , 1 pouched tomatoes , sliced

1 container packed frozen spinach thawed and drained

8 ounces shredded mozzarella cheese

8 ounces parmesan cheese

Method ;

Preheat oven to 165/c. Greeze a deep 9*13inch baking dish

Slice zuchini lenghtwise into thin slices.

Sprinkle slices lightly with salt , set aside and drain in the fridge . To prepare the meat , sauce , cook and stir meat is no longer pink . stir in the tomato paste , tomato sauce , wine, basil and oregano . Stir in tomato paste , and put amount of hot water tomato sauce , wine, basil and oregano , adding a small paste . if the hot water is enough put hot water if sauce is too thick . Bring to the boil reduce heat and simmer for about 20 minutes stairing frequently .

Meanwhile stir , egg ricotta and parsley together in a bowl until combined .

To Assemble lasagna spread 1/2 of the meat into the bottom of the prepared pan . The layer 1/2 zucchini , slice thee mozzarella cheese 1/2 of the ricotta mixture all of spinach. followed remaining meat sauce , ricotta mixture and mozzarella . bake for 45 minutes . Remove from raisins over temperature. Bake for 45minutes . Remove foil raisins the top. Cover with foil . Bake for 45minutes . Remove foil raisins over temperture of 175/c and bake additional . Remove foil , add 15minutes more cooking let it rest for 5 minutes before serving .

Bring to the boil and reduce heat for about 20 minutes staring frequently . Meanwhile stir in the egg , ricotta and parsley together in a bowl until combined . to assemble lasagna spread 1/2 of the meat

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