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Zucchini lasagna

4644

Kitchen Italian

Calorie content 133.9 kcal

Portions 6 port.

Cooking time 60 minutes

Proteins * 8.3 gr.

Fats * 8.2 gr.

Carbohydrates* 8.1 gr.

Content

There are a lot of variations on the theme of lasagna, they all keep the shape of the dish, but offer different combinations of products. Zucchini lasagna will be more juicy and lighter than the classic version of this dish.

Ingredients

Cooking process

Peel the onion and chop finely.

Grate the carrots on a coarse grater.

Wash the chicken fillet, chop in a blender or pass through a meat grinder.

Heat a frying pan, fry the onion in a little oil until translucent, then add the carrots and minced meat, fry until tender. At the end, add spices and salt to taste, pour in the tomato paste. Simmer everything together for 1-2 minutes and remove from heat.

In a separate bowl, combine yogurt, egg, spices, salt and nutmeg.

Wash the zucchini, cut into thin layers no more than 0.5 centimeters thick.

Pour some yogurt sauce into the bottom of the baking dish.

Place the zucchini in the first layer so that they cover the entire bottom. Top with the grilled meat, cover with a second layer of zucchini, pour over the sauce and sprinkle with grated cheese.

Place the lasagne dish in the oven. Bake at 180-200 degrees for 30-40 minutes. Before serving, cut the dish into portions and sprinkle with fresh herbs.

Bon Appetit!