Zucchini lasagna with minced meat

Zucchini lasagna with minced meat

Ingredients

Zucchini – 2 pcs. medium size

Vegetable oil – 2 tbsp.

Onions – 1 pc.

Garlic – 5 cloves

Mixed minced meat – 0.5 kg

Dried Italian herbs (mixture) – 2-3 tsp.

Sugar – 1 pinch

Ground dark pepper - to taste

Tomato paste – 1 tbsp.

Bay leaf – 1-2 pcs.

Tomatoes in their juice – 400-500 g

Parsley – 0.5 bunch

• 205 kcal
• 2 hours
• 2 hours

Photo of the finished dish

Video recipe: Zucchini lasagna with minced meat

Step-by-step recipe with photos and videos

Zucchini lasagna with minced meat is an easy and slightly more easy-to-make version of traditional Italian lasagna. By keeping the usual delicious combination of juicy interior made from minced meat, cheese and creamy sauce, we will simplify and speed up the process of preparing the dish. Let's replace the tasty, but not very figure-friendly lasagna sheets with thin, juicy and low-calorie zucchini ribbons. We will also prepare the most playful and easy-to-make substitute for traditional lasagna sauces. Without any special troubles, you will get the most delicious, juicy and fragrant dish, which does not go unnoticed even on a festive table. Try it!

Prepare the ingredients according to the list.

Using a potato peeler or a special grater, cut the zucchini into thin strips.

Place the zucchini strips in a deep container, sprinkling with a small amount of salt, and leave at room temperature for 1 hour.

Meanwhile, prepare the minced meat filling. Heat vegetable oil over medium heat. Add finely chopped onions and garlic, and stir-fry over medium heat for 6-7 minutes until the onion pieces release their juice and become soft and transparent.

Then add the minced meat and, stirring, fry for another 10 minutes until the minced meat turns white and becomes crumbly.

Add salt, ground dark pepper, dried Italian herb mixture and a pinch of sugar. Stir and fry the mixture for a couple more minutes over medium heat until the liquid released by the minced meat has completely evaporated.

Add tomatoes canned in their juice, tomato paste and 1-2 bay leaves. Stir everything well and bring the mixture to a boil.

Then reduce the heat, cover the pan with a lid, and stirring occasionally, cook the mixture for another 30 minutes.

Drain off any juice released from the zucchini.

Rinse the zucchini ribbons under running water, squeeze lightly and dry thoroughly.

In a separate container, combine thick sour cream, a chicken egg, finely chopped parsley and about half of the grated cheese. Add a little salt and dark pepper to taste and stir everything well.

Place a thin layer of minced meat on the bottom of a deep baking dish and add a layer of zucchini.

Add another layer of minced meat.

And a layer of sour cream sauce. And then repeat all the layers, filling the baking dish evenly.

Sprinkle the outermost layer of zucchini lasagna generously with the remaining cheese. Place the dish in an oven preheated to 180 degrees and bake for 40-50 minutes, until golden brown.

Zucchini lasagna with minced meat is ready. Bon appetit!

How to create zucchini lasagna using a step-by-step recipe with photos

Lasagna came to us from the cuisine of Italy and received great approval. The preparation of the product is very simple, but it comes out tender, juicy and tasty. It is perfect both as a snack at any time of the day and for a special event.

Now I will share with you a very easy and tasty recipe for zucchini lasagna with minced meat, which even a novice cook can prepare. I tried this dish for the first time at a party with friends and realized that I would definitely like to cook it and eat it more often. The biggest fans of this treat in our family are men, so every weekend I delight them with this delicacy. Prepare this Italian casserole for your family.

Zucchini Lasagna

Ingredients

Choosing the right ingredients

• Young zucchini is a suitable option for our dish. It is important that they do not contain large seeds. If there are any, remove them during preparation. This also applies to the skin: if it is very rough, cut it off. By the way, thanks to vegetables we will get not only a tasty dish, but also a healthy one. They can easily change sheets of lasagne dough and add freshness to our product.
• Italians use Parmesan, Ricotta or Mozzarella cheeses for lasagna. Also unsurpassed in promoting the formation of a golden crust are “Dutch”, “Monastic” and “Russian”, which are most available on the shelves of our stores. You can adjust the amount of cheese without the help of others. Its top layer must certainly be thick to form a dense crust.

Step by step recipe

1. Cut 2 zucchini into very thin strips, place in a bowl, add a little salt.
   
2. Dice 1 large onion, 5 cloves of garlic and fry for approximately 7-8 minutes. Add minced meat, a pinch of sugar, salt, pepper to your taste and 2-3 tsp. dried Italian herbs and continue to toast.
   
3. Add 400-500 g of finely chopped tomatoes, canned in their juice, 1 tbsp. l. tomato paste and 1-2 bay leaves. Mix everything and cook covered for about 30 minutes, stirring occasionally. Tomatoes can be used fresh or canned in marinade.
   
4. Remove excess juice from zucchini.
   
5. In a container, combine 400 g of sour cream, 1 egg, 0.5 bunch of chopped parsley and 150 g of grated cheese, salt and pepper at your discretion and mix everything.
   
6. Now you need to lay out the lasagna in layers in a baking dish: 1 layer - a narrow layer of minced meat, approximately ½ or 1/3 of the total amount;
   
7. 2nd layer – zucchini sheets;
   
8. 3rd layer – grease with sour cream sauce.
   
9. Lay the layers 2-3 times, and sprinkle 150 g of grated cheese on top. Place in the oven for 40-50 minutes at 180°.
   

Video recipe

Now let's watch a short video in which the entire process of creating zucchini lasagne is presented in detail.

• To preserve and maintain the shape of the lasagna, it is necessary to create at least two layers of zucchini, one of which is laid lengthwise, and the second across.
• For baking, use a pan with thick walls, so our dish will be perfectly baked and will not burn.

Zucchini lasagna with minced meat

This year a lot of zucchini grew at the dacha, so I decided to try making lasagne from them. It turned out surprisingly very tasty and satisfying. My husband gave it a high score. I hasten to share with you, with details and step-by-step photos. I hope you will like it too.

Ingredients for Zucchini Lasagna with Minced Meat:

Interior

• Zucchini (I took medium size.) - 2 pcs.
• Minced meat - 600-800 g
• Onions (I love onions, that’s why I took big heads.) - 2 pcs.
• Carrots - 1 pc.
• Bell pepper (large) - 1 piece
• Tomato (large (juicy)) - 1 pc.
• Dutch cheese (You can use “Parmesan” or whatever you like. I added Russian. You can also add the quantity to your own taste. I love cheese, that’s why it took me a lot.)
• Salt (To taste)
• Seasoning (I add Vegeta)

Bechamel sauce

• Butter - 6 tbsp. l.
• Wheat flour / Flour - 4 tbsp. l.
• Milk – 500 ml

Production time: 60 minutes

Number of servings: 8

Nutritional and energy value:

Recipe for Zucchini Lasagna with Minced Meat:

Sauté onions and carrots until golden brown.

Then I add pepper and tomato.
I simmer all this for about 7 minutes.

Separately simmer the minced meat until half cooked. Salt and pepper to taste, just don’t overdo it because there will be more cheese and it also provides its own salt.

Add our frying to the minced meat.

Cut the zucchini and lightly fry it. We keep salt to a minimum.

Prepare the sauce: (It can be created in advance, because it needs to cool slightly)
Melt the butter.

Carefully add flour to the butter.
Boil the milk separately, then add it to the butter in a thin stream, stirring constantly.

So that there are no lumps, I pass it all through a blender.
I really like Vegeta seasoning, so I don’t add much to the sauce.

Rub a baking sheet with butter.
Three cheese on a large grater.

Lay out in layers: minced
zucchini

cheese
sauce
, minced zucchini,

zucchini
sauce
, cheese

Place in the oven for 35-45 minutes.

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Comments and reviews

• All
• Prescription questions
• Reviews

December 19, 2016 harsi #

July 26, 2016 Ianir #

September 11, 2014 Ninzonka #

September 10, 2014 seamstress #

September 10, 2014 ynga #

September 10, 2014 mariya08051 # (recipe creator)

September 10, 2014 Uncle Yura #

September 10, 2014 mariya08051 # (recipe creator)

September 10, 2014 Uncle Yura #

September 10, 2014 Uncle Yura #

September 10, 2014 mariya08051 # (recipe creator)

September 10, 2014 Uncle Yura #

September 10, 2014 Uncle Yura #

September 10, 2014 mariya08051 # (recipe creator)

September 10, 2014 Uncle Yura #

September 10, 2014 mariya08051 # (recipe creator)

September 10, 2014 I am Daria86 #

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Zucchini lasagna: recipes for the most delicious vegetable and meat lasagna

Zucchini is a light vegetable packed with fiber. Not only various casseroles, vegetable dishes, but also lasagna are prepared from it. Zucchini lasagna can be either meat or vegetarian. In both versions, the dish comes out nourishing, juicy and very tasty. During zucchini season, be sure to please your household with the most delicious vegetable lasagna!

How to make zucchini lasagna

Homemade zucchini lasagna can be prepared using a variety of methods. So you can grate the zucchini and create a filling with minced meat or other vegetables, or you can cut it into thin slices. If the vegetable is cut into large slices, it should be fried beforehand until half cooked. If you are looking for a quick lasagna recipe, then cut the vegetables thinly so that preparatory heat treatment is not required.

Please note that lasagna sheets are not indispensable when preparing a dish with vegetables: zucchini cut into slices replaces the sheets.

Do not make lasagna with vegetables very high: such a dish will lose its shape and fall apart

Lasagna with zucchini and cream cheese sauce

Traditional lasagna is made with sheets and meat. Let's create a dish according to the classic recipe, but with creamy cheese sauce.

Ingredients:

• minced meat 500 g;
• 12 sheets;
• onion 1 pc.;
• garlic to taste;
• tomato paste 2 tbsp;
• cream 200 ml;
• zucchini 1 pc.;
• greens, salt, pepper to taste;
• hard cheese 100 g;
• fresh tomatoes or in their juice 3-4 pcs.

Manufacturing method:

1. Finely chop the onion and garlic and fry in a frying pan until golden brown. Add the minced meat and fry until half cooked.
2. Add tomato pulp and tomato paste to the meat. Salt and season with spices. Simmer until excess liquid evaporates.
3. Now let's get to the creamy cheese interior. To do this, add grated cheese to slightly heated cream (we leave a small part of the cheese for sprinkling the finished dish). Mix everything over low heat until the lasagna sauce becomes homogeneous.
4. Cut the zucchini into thin slices.
5. We begin to form the dish. Pour a little tomato sauce into the mold, then lay out the sheets, then the zucchini, then the minced meat. The outermost layer is sheets.
6. Pour cream cheese sauce over the dish and sprinkle with grated cheese.
7. Lasagna is baked in the oven for 30-40 minutes at 200 degrees.

Please note that this can be either lasagna with minced meat or vegetable lasagna: if desired, you can not add minced meat, limiting yourself to only vegetables.

Vegetable lasagna with zucchini and bell pepper

The usual step-by-step lasagna recipe will appeal to those who love vegetable casseroles. In this recipe we will create lasagna only with vegetables.