Zucchini Lasagna - Tastier than the Classic, You Can Cook It All Summer.

Juicy zucchini lasagna is the perfect summer dish that tastes simply wonderful. This recipe is dough-free, with a meat filling and delicate béchamel sauce, presented on the YouTube channel 'Pan Fartukh - Simple Recipes'.

The recipe was published on the YouTube channel 'Pan Fartukh - Simple Recipes'.

You will need:

• zucchini - 2-3 pcs;
• hard cheese - 150 g;
• minced meat (chicken or pork-beef) - 400 g;
• onion - 1 pc;
• carrot - 1 pc;
• garlic - 2-3 cloves;
• tomato paste - 2 tbsp;
• tomato juice - 200 ml;
• salt, pepper, Provençal herbs - to taste.

For béchamel sauce:

• milk - 400 ml;
• butter - 30 g;
• flour - 30 g;
• salt - to taste;
• ground nutmeg - a pinch.

Cooking Method

Cut the zucchini lengthwise into thin slices, salt them and leave for 10 minutes. Sauté or bake until softened.

Finely chop the onion, grate the carrot, and sauté until softened.

Add the minced meat, brown it, add the tomato paste, juice, spices, and simmer covered for 20 minutes.

For the béchamel, melt the butter, add the flour, gradually pour in the milk, stirring constantly.

Bring to a thickening, season with salt, and add nutmeg.

Assemble the lasagna in a dish, alternating layers: béchamel, zucchini, meat filling, again béchamel, cheese, zucchini, meat, zucchini, béchamel, cheese.

Cover with foil and bake for 30 minutes at 180 °C. Remove the foil 10 minutes before cooking for a crispy top. Let it sit for 10-15 minutes before serving.

We invite you to check out our collection of zucchini recipes

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