Classic Beef Konjac Lasagne

Product Used: ZERO Organic Konjac Lasagna

Prep Time: 20 minutes

Cook Time: 35 minutes

Serves: 4

Ingredients

Meat Sauce

• 1 packet ZERO Organic Konjac Lasagna

• 500g lean beef mince

• 1 tablespoon olive oil

• 1 brown onion, finely diced

• 2 cloves garlic, minced

• 400g crushed tomatoes

• 2 tablespoons tomato paste

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• ½ teaspoon salt

• ½ teaspoon cracked black pepper

  
  

Cheese Layer

• 250g ricotta cheese

• 1 egg

• ¼ cup grated Parmesan cheese

• 2 tablespoons chopped parsley

  
  

Topping

• 1½ cups grated mozzarella cheese

• Extra Parmesan cheese

• Fresh basil to garnish

  
  

Method

1. Preheat the oven to 180°C (fan-forced 160°C).

2. Heat the olive oil in a large frying pan over medium heat. Add the onion and cook until softened. Stir in the garlic and cook for 30 seconds.

3. Add the beef mince and cook until browned. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt and pepper. Simmer for 15 minutes until the sauce thickens.

4. In a separate bowl, combine the ricotta, egg, Parmesan and parsley.

5. Lightly grease a baking dish.

6. Assemble the lasagne by layering:

   • Meat sauce

   • ZERO Organic Konjac Lasagna sheets

   • Ricotta mixture

   Repeat until all ingredients are used, finishing with meat sauce.

7. Sprinkle generously with mozzarella and extra Parmesan.

8. Bake for 30–35 minutes, or until golden and bubbling.

9. Allow the lasagne to rest for 10 minutes before slicing and serving.

10. Garnish with fresh basil and serve with a crisp green salad.

Serving Suggestion

Pair with a fresh garden salad or steamed vegetables for a wholesome family meal. Leftovers also reheat beautifully, making this recipe perfect for meal prep or entertaining.