- 2 zucchinis
- about 300 gram ground beef
- 1 onion
- 3 garlic cloves
- few sprigs of fresh thyme
- 1 can of tomatoes (400 gram)
- 1 can of tomato paste (140 gram)
- olive oil
- pepper and salt to taste
- 1 recipe for bechamel sauce
- large handful of grated cheese
Kitchen equipment needed
- cutting board & chef’s knife
- optional: mandoline or kitchen cutting knife
- large skillet
- wooden spoon
- grill pan
- meat tongs
- large oven dish
Preparation — 20 minutes
Peel and finely chop the onion and garlic cloves. Rinse the zucchini and sprigs of thyme. Remove the ends of the zucchinis and slice them into long slices. Make sure the slices aren’t too thin, but also not too thick. The easiest way is using a mandoline or kitchen cutting machine, but you can also use a chef’s knife.
Create a bechamel sauce and set aside. You can also use a store-bought bechamel sauce if you prefer.
Finishing the zucchini lasagna — 1 hour
Heat a dash of olive oil in a skillet and sauté the onion and garlic for a few minutes. Then add the minced meat for a few minutes along with the sprigs of thyme. Add the tomato paste for a few more minutes and then add the canned tomatoes and a dash of water. Season with salt and pepper and let the sauce simmer gently.
Meanwhile, heat a grill pan over high heat and drizzle the zucchini slices with olive oil. Grill the slices of zucchini on both sides until the grill pattern is visible. Season the grilled slices immediately with salt and pepper.
Remove the thyme sprigs from the tomato sauce and season again with salt and pepper. Start stacking the lasagna with a thin layer of tomato sauce. Top with grilled zucchini slices and a layer of béchamel sauce on top. Again tomato sauce, zucchini and béchamel sauce. Repeat until all ingredients have been used and finish with a layer of béchamel sauce.
Finish the lasagna with a layer of grated cheese and bake in the oven until tender and golden brown for about half an hour. Enjoy!