Zucchini Lasagna Recipe
by Editorial Staff
Lasagne with zucchini is the most original that cooks could come up with on the theme of Italian cuisine. Perhaps this experiment did not find its fans among lovers of pasta, but for adherents of healthy food, such zucchini lasagna is a dietary find! Judge for yourself, layers of lasagna can be reduced or increased, ingredients added or removed, changed to lighter ones, or more suitable for your individual menu. As a result, it still turns out juicy, tasty, fragrant, as well as everything that is prepared from zucchini! What can I say, zucchini lasagna is one hundred percent proper nutrition!
Prep time: 40 minutes
Cooking time: 35 minutes
Servings: 6-7pcs
Ingredients
- zucchini – 1.5 kg;
- minced meat – 0.5 kg;
- tomatoes – 0.5 kg;
- onions – 1-2 pcs.;
- sweet pepper – 1 pc.;
- Italian herbs – 1 tablespoon;
- dry garlic – to taste;
- salt and pepper to taste;
- mozzarella – 250-300 g;
- greens to taste;
- vegetable oil.
Instructions
- For the lasagne with zucchini and tomatoes, we will prepare all the ingredients and, first of all, we will deal directly with the zucchini – an ingredient that will successfully replace the dough. We recommend taking exceptionally young zucchini for lasagna, as they are still firm and firm, do not contain a pronounced seed area, which is usually removed during cooking. We need to get solid and thin plates with which it is convenient to transfer all layers of lasagna. Cut the zucchini into slices 4-5 mm thick. Don’t have the right zucchini? Don’t worry, there is a way out! Zucchini and lavash lasagna! With the help of pita bread, you can secure all layers so that they do not fall apart when served.
- We send zucchini slices to the grill or fry in an ordinary pan until light blush. You can continue the experiment and take eggplant as well – zucchini and eggplant lasagne will definitely be remembered for a long time because the taste becomes even more interesting!
- For the tomato sauce, chop the onion and bell peppers into cubes. Pass in butter until softened. Pour fresh tomato puree into the pan.
- Before you put the sauce to a boil – add Italian herbs to the tomato mass. They will simply perfectly emphasize the pronounced tomato flavor of this vegetable sauce and remind you of the homeland of the origin of our dish! But if you prefer zucchini lasagna with béchamel sauce, it is better to add Italian herbs to minced meat.
- Boil the sauce until thick to remove excess moisture and leave only the concentrated tomato flavor. There will be enough liquid in the zucchini, otherwise, your zucchini lasagne will simply “float” in the oven!
- Along the way, fry the minced meat with salt and ground black pepper until tender. Choose the type of meat for minced meat at will – zucchini lasagne with minced chicken will be no less appetizing! In addition, if you make minced meat at home, this chicken zucchini lasagna will not contain the excess fat that may be present in purchased minced meat from the store. If you wish, you can skip this step and you will have an equally delicious vegetarian zucchini lasagna.
- When all the ingredients are assembled, we begin to lay the lasagne into the mold. A square or rectangular ceramic or glass mold is best suited for this. Zucchini lasagne in a multicooker is placed directly into the bowl, observing the order of the layers. Layout the zucchini with the first layer. Sprinkle with a few pinches of dry granulated garlic.
- Distribute the tomato sauce to the zucchini. Put the fried minced meat on the sauce. Sprinkle the minced meat with mozzarella. Instead of mozzarella, you can use any hard cheese, suluguni, or feta cheese.
- Cover it again with a layer of zucchini and garlic and repeat all over again – sauce, minced meat, cheese, zucchini, garlic, until all your ingredients run out. If you chose zucchini and carrot lasagna as a basis, place the carrot layer on the minced meat so that the meat has time to absorb the sweetness of the carrots.
- Be sure to leave a serving of mozzarella on the very top finishing layer (it should cover the last layer of zucchini). It’s time to send the lasagna to the oven for 35-40 minutes at 180 degrees. We are waiting … And here she is, zucchini lasagna – dinner is guaranteed!
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