Zucchini Lasagna

Zucchini Lasagna

Ingredients for 8 portions

• 2kg Zucchini, big, fat
• 2 large onion(s)
• 2 Garlic cloves)
• 1,000g ground beef
• 2 tbsp tomato paste
• 2 can Tomatoes, chunky
• 2 pack Cream cheese (200 g)
• 200ml milk
• Possibly. Sour cream, optional sour cream
• 300g cheese, grated
• olive oil
• salt and pepper
• Paprika powder, sweet
• oregano
• thyme
• parsley, chopped

Nutritional values ​​per serving

• kcal 705
• protein 45.82g
• fat 51.81g
• carbohydrate 13.44g

Preparation

• Working time about 40 minutes
• Cooking/baking time approx. 40 minutes
• Total time about 1 hour 20 minutes

Wash zucchini and cut lengthways into finger-thick slices. Fry on both sides in olive oil in a pan, then drain on kitchen paper. Or alternatively brush the slices with olive oil, add a little salt and brown them on the top rack with the grill function in the oven. However, that takes longer.

Dice the onion and sauté in a pan in a little olive oil until translucent. Press in the garlic cloves and sauté a little. Add the minced meat and fry until crumbly. When the meat has turned colour, season with salt, pepper and paprika powder, add 1 tablespoon of tomato paste, stir in and sweat for a minute. Add the tomatoes and season with oregano, thyme, salt, pepper and paprika. Simmer on a low flame for 10 minutes, then add the chopped parsley at the end.

Mix the cream cheese with the milk, optionally also stir in the sour cream. Season with salt, pepper and a little nutmeg, stir in approx. 50 g spread cheese.

Line a lasagna dish or other casserole dish with zucchini slices. Spread a few spoonfuls of minced tomato sauce on top, a layer of cream cheese sauce on top, and zucchini slices on top. Keep layering until all the ingredients are used up. The top layer should be tomato mince sauce. Sprinkle them with the remaining cheese.

Bake the zucchini lasagne in a preheated oven at 200 °C top/bottom heat for approx. 30 minutes until golden brown.

A small fresh salad goes well with it.