Cooking with Rena Lee

Yield:4

INGREDIENTS:

12 oz	lean ground beef
1	large onion, finely chopped
1 tsp	dried mixed herbs
1 tbsp	all-purpose flour
1 1/4 cups	beef stock
1 tbsp	tomato paste
2	large tomatoes, thinly sliced
4	medium zucchini, thinly sliced
2 tbsp	cornstarch
1 1/4 cups	skim milk
2/3 cup	low-fat unsweetened yogurt
1	medium egg yolk
4 tbsp	Parmesan cheese, freshly grated
	salt and pepper
	crusty bread, to serve
	steamed vegetables, to serve

DIRECTIONS:

Preheat the oven to 375`F. In a large pan, dry-fry the beef and onion for 4-5 minutes until browned.
Stir in the herbs, flour, stock, and tomato paste, and season. Bring to a boil and simmer for 30 minutes until thickened.
Transfer the beef mixture to an ovenproof gratin dish. Cover with a layer of sliced tomatoes and then add a layer of sliced zucchini. Set aside until required.
Blend the cornstarch with a little milk in a small bowl. Pour the remaining milk into a saucepan and bring to a boil.
Add the cornstarch mixture and cook, stirring, for 1-2 minutes, until thickened. Remove from the heat and beat in the yogurt and egg yolk. Season with salt and pepper to taste.
Place the dish on a cookie sheet. Spread the white sauce over the layer of zucchini and sprinkle with grated Parmesan. Bake in the oven for 25-30 minutes, until golden brown. Serve with lots of fresh crusty bread and steamed vegetables.