Zucchini Lasagna
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Here is the recipe for zucchini lasagna, a complete, light, and simple dish to make for a lunch or an evening meal. This lasagna is perfect if you are on a diet.
Ingredients for 4 people:
6 zucchini 200 g ground meat 10% 1 onion 1 carrot 2 teaspoons olive oil 2 cloves of garlic 300 ml tomato puree 4 g grated mozzarella 2 tablespoons grated parmesan basil, parsley Salt and pepper to taste Preparation:
Start the preparation of this zucchini lasagna by slicing the onions and garlic cloves, then finely chop the carrot.
Sauté the garlic and onion with the olive oil in a pan, then add the carrot and then the meat and sauté for a few minutes.
Add the tomato puree, water and herbs, adjust the seasoning and then simmer over low heat for 40 minutes.
Cut the zucchini lengthwise into slices with a mandolin, then place them on paper towels.
In a lightly oiled ovenproof dish, place a first layer of zucchini then cover with tomato sauce. Repeat this three or four times, then finish with a layer of cheese and parmesan.
Bake the zucchini lasagna in a preheated 180° oven for 40 minutes before serving.
