Beef, zucchini and ricotta bake

1 Heat the oven to 190°C/fan 170°C/gas 5 and spray a 1.5 litre ovenproof dish with oil. Heat the olive oil in a large saucepan over a medium heat. Add the onion and celery and cook, stirring, for 3–4 min before adding the eggplant and cook, stirring, for a further 2–3 min until the eggplant is browned.

2 Add the garlic, cayenne pepper, oregano and mince. Cook, breaking up the mince with a spatula or wooden spoon, for 5 min or until the meat is browned. Stir in the tomato purée and cook for 1 min. Add the tomatoes and bring to the boil, then reduce the heat and simmer for 5 min or until the sauce thickens.

3 Meanwhile, use a mandolin or vegetable peeler to slice the courgettes into long, thin ribbons. Whisk the ricotta and egg together in a mixing bowl until smooth. Spread half the mince mixture over the base of the prepared dish, then top with half the courgette ribbons, overlapping them to cover the mince in a single layer. Repeat with the remaining mince mixture and courgette ribbons. Spread over all the ricotta mixture evenly to cover, then scatter with the grated parmesan.

4 Bake in the oven for 25–30 min until the cheese is bubbling and golden and the mince mixture piping hot. Set aside to rest for 5 min, then sprinkle with ground black pepper and serve.