Zucchini Noodle Lasagna

Prep: Wash and dry all produce. Mince or grate the garlic. Using a vegetable peeler, peel long ribbons from the zucchinis, turning after every 3 peels, discarding the seedy cores.

Cook the mixture: Heat a large pan over medium heat. Add a drizzle of oil, then the onion. Cook, stirring occasionally, until softened, 4-5 min. Add the garlic, ground beef and as much chili flakes as you like. Cook, breaking the meat up into pieces, until no pink remains, 3-5 min. Season with salt and pepper.

Stir the tomatoes and oregano into the pan. Cook until saucy, 4-5 min. Set aside.

Assemble the zucchini lasagna: Oil the bottom and sides of a 8x8-inch baking dish (use a 9x13-inch baking dish for 4 people). Arrange two layers of zucchini ribbons at the bottom of the dish. Top with one-third of the tomato mixture and dollop half the ricotta in spoonfuls over the tomato layer. Repeat with remaining zucchini, tomato mixture and ricotta. (TIP: Alternate the direction of the zucchini ribbons between each layer to help the lasagna keep its shape!) Sprinkle the mozzarella evenly over the top.

Bake the lasagna: Broil the lasagna in the centre of the oven until the zucchini layers soften and the top is bubbly and golden, 5-8 min. (TIP: Keep a close eye on the lasagna so the cheese doesn't burn.)