Zucchini lasagna with béchamel sauce
peeler, frying pan, pot, baking dish
- ⅔ zucchini
Use a peeler to cut zucchini into thin slices. Sprinkle with salt to extract excess liquid.
- 1⅓ carrots
- ⅔ celery
- ⅔ onion
- ⅓ clove garlic
- 200 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.
- 333⅓ g canned diced tomatoes
- 1⅓ pinches salt
- 1⅓ pinches pepper
- ⅔ pinch dried basil
- ⅔ bay leaf
- frying pan
Add diced tomatoes, bay leaf, dried basil and season with salt and pepper.
- 133⅓ g spinach
- 33⅓ g flour
- 20 g butter
- 333⅓ ml milk
- ⅔ pinch ground nutmeg
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.
Dry zucchini slices with a kitchen table to remove liquid.
- baking dish
Layer a baking dish with a layer of zucchini followed by minced meat mixture and béchamel sauce.
It results in about 2-3 layers, finishing with a layer of zucchini.
- ⅔ mozzarella cheese
- 2 tbsp Parmesan cheese
Sprinkle with mozzarella and parmesan. Bake in the preheated oven at 200°C/400°F for approx. 25 min.