Minced Beef and Zucchini Lasagna
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 1 clove garlic
- 400 g minced meat, (round beef)
- 400 g tomato (s), chunky
- 350 ml vegetable stock
- 500 g zucchini
- 200 g cream
- 300 g lasane plate (s)
- 3 tomato (s), (vine tomatoes)
- 2 scoops mozzarella
- salt and pepper
- oregano
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° (convection 180 °).
- Finely dice the onion and garlic and fry in a pan with oil. Add the minced meat and fry well. Pour in pieces of tomatoes and broth and bring to the boil. Season to taste with salt, pepper and oregano and simmer for about 5 minutes. Cut the washed zucchini lengthways into approx. 5 mm wide slices.
- Put the minced meat sauce - courgette - lasagna plates in layers in a greased baking dish, finish with the sauce. Pour cream over it. Cut the vine tomatoes and mozzarella into slices and spread over the lasagna like a roof tile. Possibly sprinkle a little oregano on top. Now bake in the oven for about 40 minutes on the middle rack (baking sheet). The result will be even better if you let the lasagna soak in the oven for about 10 minutes.
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