Zucchini lasagna with minced meat in the oven

1944

Kitchen Italian

Calorie content 71 kcal

Portions 8 port.

Cooking time 90 minutes

Proteins * 4.8 gr.

Fats * 8.4 gr.

Carbohydrates* 4.4 gr.

Zucchini lasagna with minced meat in the oven

Content

I suggest preparing an alternative dish to traditional lasagna. Zucchini lasagna with minced meat turns out juicy and tasty. This dish is perfect for anyone who doesn't eat pasta. Zucchini lasagne can be served on a festive table or as a family dinner.

Ingredients

Cooking process

First, prepare all the ingredients for the minced zucchini lasagna.

Choose young small zucchini, rinse them thoroughly under water, and then dry. Cut the prepared zucchini into slices 5-7 millimeters thick.

Fry the chopped zucchini on 2 sides in a grill pan, preheating it over medium heat.

Peel the onions, rinse under water, and then cut into small cubes. Wash the bell pepper well, dry it, and then peel it from seeds and core, cut into small cubes. Heat a deep skillet over medium heat. Pour in a small amount of vegetable oil and then add onions and bell peppers. Fry over low heat, stirring occasionally, until softened.

Then prepare the tomato sauce. Wash the tomatoes thoroughly under cold running water, and then pat dry. Cut into several pieces and remove the stalk. Grind prepared tomatoes with an immersion blender until smooth. Put the resulting mass in a pan with the rest of the vegetables, mix thoroughly and cook over low heat for 5-7 minutes.

Then add Provencal herbs to taste.

Mix the vegetable mass thoroughly and simmer until thickened.

Take another frying pan, heat it well over medium heat, brush with a little vegetable oil, and then add the minced meat. Season with salt and black pepper to taste, stirring constantly, fry the minced meat until the color changes.

Prepare a baking dish, brush the bottom with a little vegetable oil, and then add the first layer of zucchini. Sprinkle with a little dry garlic on top.