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Vegetable lasagna with zucchini

Lasagne is an Italian dish made from thin sheets of dough with layers of minced meat and cheese under white sauce. Our recipe differs from the popular version: instead of lasagne sheets, we use zucchini, and instead of béchamel sauce, we use cottage cheese. If you want to make the dish lighter and more economical, you can leave only the tomato sauce. Vegetable lasagne with zucchini and minced meat turns out very juicy with a fried cheese crust.

Ingredients

Servings 4
  • Zucchini squash - 500 g
  • Ricotta - 300 g
  • Chicken egg - 60 g
  • Cheese - 250 g
  • Tomato - 350 g
  • Celery stalk - 50 g
  • White onion - 80 g
  • Carrots - 150 g
  • Tomato paste - 60 g
  • Minced meat - 500 g
  • Garlic - 5 g

Cooking

Step 1

Heat a deep frying pan with olive oil and fry the garlic, onion, carrot and celery for 4-5 minutes, stirring occasionally, until golden brown.

Step 2

Add the minced meat to the pan and fry for 5-7 minutes until almost done, stirring occasionally. Then add the tomatoes and tomato paste, stir and simmer the sauce for another 20-25 minutes. Add spices to taste and remove from heat.

Step 3

Cut the zucchini into thin slices, like layers of dough. Salt them and leave for 10 minutes. Remove the released moisture with paper towels or napkins.

Step 4

Prepare the curd cheese layer: in a bowl, mix the ricotta with the grated cheese and egg.

Step 5

Place some cottage cheese and cheese sauce on the bottom of the baking dish. Then layer the lasagne - zucchini slices, sauce, cheese sauce. Note that the final layer is zucchini. Bake for 20 minutes at 170°C, then remove the lasagne, sprinkle with grated cheese and bake for another 5 minutes, until golden brown.