At least as good as regular lasagna, but with zucchini instead of lasagna plates.
Ingredients 2 servings
Meat sauce:
- 250 g of beef
- 1 yellow onion
- 1 garlic clove
- 2 carrots
- 150 g of root celery
- 1 parsnip
- 2 tablespoons olive oil
- 1 jar of crushed tomatoes, of 400 g
- 2 tbsp shredded fresh basil or 2 tsp dried
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1-2 teaspoon sambal oelek
Mid-layer Zucchini lasagna
- 1-2 zucchini or whole-grain lasagna plates
- 250 g of lean cottage cheese
How to prepare
1. Start with the minced meat sauce. Peel and chop or grate onion, garlic, carrot, celery, and parsnip. Heat a frying pan with oil. Add onions, parsnip, root celery, carrot, and minced meat. Add crushed tomatoes, basil, salt, pepper and sambal oleek. Cook on low heat for about 20 minutes.
2. Make the zucchini plates with a cheese grinder into thin wide slices. Grease an ovenproof mold, cover the bottom with minced meat sauce, place on zucchini or lasagna plates and a layer of cottage cheese. Repeat three times and finish with a layer of cottage cheese.
3. Grate in the middle of the oven for 225 degrees for about 15-20 minutes or until the lasagna plates have softened. Apply foil if the surface is at risk of being burnt. Garnish with basil.
