Preheat the oven to 180°C. In a food processor add all ingredients for lasagna noodles. Mix well until all is combined in a runny paste.

Pour the mixture on a flat tray and bake for 10 min or until gold. Once cooked leave it to cool and cut into squares same size as your lasagna dish.

In a saucepan add the butter and the chopped onion and cook until translucent.

Add the red pepper and cook a few more minutes.

Add the minced meat and cook until golden brown.

Add the tomato sauce and the seasoning and mix well.

Add the stock and cook covered for 45 minutes.

Remove lid and cook for 10 min uncovered or until the sauce thickens.

Wash the zucchini and cut into thin slices. I use a vegetable piller to ensure equal slices.

In a bowl mix the ricotta cheese, sour cream and Italian seasoning. Set aside.

When the Lasagna Filling is done start asembling.

First, pour some lasagna filling. Top with zuchini slices.

Next, a layer of ricotta mixture. Sprinkle some shredded cheddar.

Add some more lasagna filling. Add one lasagna noodle, top with some more lasagna filling.

Add the last zuchini layer, top with ricotta mixture and some more shredded cheddar.

Bake for 35 min on 180° C fan.