1 tablespoon olive oil
2 medium brown onions, finely chopped
3 garlic cloves, crushed
500g Zuluwaters beef mince
1 cup pasta sauce of choice
2 tablespoons chopped fresh oreganum leaves
1 large marrow, cut into ribbons
1 cup Longshadow Farm plain yoghurt
1/3 cup finely grated Longshadow Farm Vacchino Romano cheese
1/3 cup grated Longshadow Farm Mature Cheddar Cheese
Preheat oven to 200°C/180°C. Heat oil in a frying pan over medium-high heat. Add onion and garlic. Cook for 3 minutes or until softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned.
Add pasta sauce and oreganum. Cook, stirring, for 6 to 8 minutes or until thick.
Spoon half the mixture into a 5cm-deep, 26cm x 16cm ovenproof dish. Top with half the zucchini. Repeat with remaining mince mixture and zucchini. Top with yoghurt. Sprinkle with cheese. Bake for 30 minutes or until golden. Stand for 5 minutes. Top with oreganum.
Serve with crisp herb and lettuce mix.