/images.kitchenstories.io/communityImages/a3055ad1dd8b20309a4b093379f7721a_0fbf1c5a-5749-407d-b24f-82b3f73fbce7.jpg)
Zucchini lasagna with béchamel sauce
Ingredients
Utensils
peeler, frying pan, pot, baking dish
Step 1/8
- 1 zucchini
- peeler
Use a peeler to cut zucchini into thin slices. Sprinkle with salt to extract excess liquid.
Step 2/8
- 2 carrots
- 1 celery
- 1 onion
- ½ clove garlic
- 300 g mixed ground meat
Very finely chop carrots, celery and onion and fry them in a pan with the finely chopped garlic. Right after that, add the minced meat.
Step 3/8
- 500 g canned diced tomatoes
- 2 pinches salt
- 2 pinches pepper
- 1 pinch dried basil
- 1 bay leaf
- frying pan
Add diced tomatoes, bay leaf, dried basil and season with salt and pepper.
Step 4/8
- 200 g spinach
- 50 g flour
- 30 g butter
- 500 ml milk
- 1 pinch ground nutmeg
- pot
For the béchamel sauce, melt butter in a separate pot, stir in flour and deglaze with warm milk. I used unsweetened soy milk - also works great. At the end, mix in spinach (frozen spinach must be defrosted beforehand) and season with nutmeg, salt and pepper.
Step 5/8
Dry zucchini slices with a kitchen table to remove liquid.
Step 6/8
- baking dish
Layer a baking dish with a layer of zucchini followed by minced meat mixture and béchamel sauce.
Step 7/8
It results in about 2-3 layers, finishing with a layer of zucchini.
Step 8/8
- 1 mozzarella cheese
- 3 tbsp Parmesan cheese
Sprinkle with mozzarella and parmesan. Bake in the preheated oven at 200°C/400°F for approx. 25 min.
Enjoy your meal!